Recipe by: Oaktown Spice Shop
1 inch piece fresh ginger, peeled and coarsely chopped
5-6 garlic cloves, peeled and coarsely chopped
1 oz sliced or slivered almonds
6 tablespoons vegetable oil
3 bay leaves
1 handful of Burlap & Barrel Cinnamon Verum Shavings
8 seeds of Burlap & Barrel Cloud Forest Green Cardamom
4 Burlap & Barrel Pemba Cloves
1/2 teaspoon Burlap & Barrel Wild Mountain Cumin
1 onion, peeled and finely chopped
2 tablespoons garam masala
1 tablespoon tomato paste
2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
1-2 teaspoons Burlap & Barrel Silk Chili
1 teaspoon salt
1 cup water
3 tablespoons heavy cream
Blend the ginger, garlic, almonds and 3 tablespoons water in the container of an immersion blender or electric blender until you have a smooth paste.
Put the oil in a large skillet and set over high heat. When very hot, add the bay leaves, cinnamon, cardamom pods, cloves and cumin seeds. Stir once or twice and add the onions. Stir and fry for about 5 minutes or until the onions turn brownish. Add the ginger-garlic paste and the garam masala and fry for a minute. Add the tomato paste and fry for another minute. Add the chicken, chile powder, salt and 1 cup of water. Bring to a boil. Cover, turn the heat to medium and cook for 15 minutes.
Remove the cover, add the cream and cook on high heat, stirring gently, for another 7–8 minutes, or until the sauce has thickened.