Chicken and Mushroom Garam-Masaala

Ingredients :

GROUP A
2 pieces of chicken breast (cut into bite size cubes)
1 teaspoon of salt
1 teaspoon of turmeric powder

10 pieces of fresh white mushroom (cut into half)
1 green benggal chili (cut into 12 pieces)
1 red benggal chili (cut into 12 pieces)
2 stalks of corriander leaves (chopped)
1 red tomato (chopped)
1 big red onion (chopped)
1 inches of ginger (chopped)
2 cloves of garlic (chopped)
2 teaspoon of garam masala powder
2 teaspoon of chili powder
1/2 teaspoon of corriander powder
2 cinnamon stick
3 cloves
3 cardamon
1/2 teaspoon of cumin seeds
2 tablespoon of ghee
2 stalks of curry leaves
1 teaspoon of salt
Oil for frying

Method

Mix ingredients from Group A and set aside for 10 minutes. Then fry the chicken pieces until its half cooked, dish it out and on a different pan, heat 2 tablespoon of ghee. Add cardamon, cloves, cumin seeds and cinanmon to it. Fry till fragrant. Add ginger, curry leaves and garlic to it and stir for about 15 seconds before adding in the tomatoes and onions. After about a minute, add the chili powder, mushrooms, red and green benggal chilies and chicken into the pan. Add in 1 teaspoon of salt to it and keep stirring. Add the corriander powder to it as well. Do not wory if the dish is too dry, its supposed to be dry but u may sprinkle with some water if you prefer. When the mushrooms becomes tender, add in the garam masala and give it a good stir. Finally add in the chopped corriander and serve hot. Best served with ghee rice, Naan or Chapathi.

Serving Size : 5 person
Preparation Time : 30 minutes