Let's start with garam masala. You can, of course, take a ready-made one. But it is not always easy to buy it, and it is interesting to make the spice yourself.There is no canonical recipe for garam masala. But you can distinguish the main ingredients that are put in almost every recipe (for example, black pepper) and those that are extremely rare (mustard, sesame). So you can make your own garam masala, and then buy in a store (in one, in another) - and they will all be different.So, for our garam masala, take:
1. coriander Seeds 3 tbsp.
2. cumin Seeds 2 tbsp.
3. cardamom Seeds 2 tbsp.
4. Black pepper 2 tbsp.
5. Nutmeg 1 tsp.
6. Cinnamon 1 stick
7. Whole cloves 1 tsp.
In a hot pan (without oil), fry a little of our spices. Literally 2 minutes, until the appearance of a strong aroma. Be careful not to overcook it.Fry everything except the nutmeg, because it is grated. And I have black pepper in the mill, so I screwed it up beforehand and didn't fry it either.
And then we will pound all the ingredients in a mortar. To make it easier, you can first grind them in a blender. And we will mix what was rubbed earlier.
Now we start cooking chicken curry. Fry the onion.
Add the grated ginger and garlic and fry for another couple of minutes.
Add the tomatoes and simmer until they are soft.
Previously, you can remove the skin from them, but this is not necessary.
Add the curry and simmer for another couple of minutes.At this stage, depending on the tomatoes and so on, you may have either little liquid (this is normal) or a lot (then simmer a little longer, so that it evaporates).
Add the chicken breast, add salt and pepper.If you have little liquid, then fry the breast for 5 minutes, then add a little water and simmer for 10-15 minutes. If, as I have, the liquid is in excess, then immediately begin to simmer under the lid.
After 10-15 minutes, add the cream, garam masala and continue to simmer.
Actually now it remains to simmer until the sauce thickens. You can try for salt, spices and add them as necessary.