Tomato Masala Chicken
2 pounds boneless skinless chicken thighs
5 cloves
2 cardamom pods
1 teaspoon coriander seeds
1 Indian bay leaf
5 black peppercorns
1 tablespoon curry powder
1/4 cup red wine
1 onion, chopped
5 cloves garlic, chopped
2 tablespoons tomato paste
Salt
4 tablespoons extra-virgin olive oil
In a stockpot, sauté onions in olive oil with bay leaf, peppercorns, cloves, cardamom, and coriander seeds. When the onions are carmelized, deglaze the pan with red wine, and add garlic. Then, add 1/4 cup of water, chicken, salt, and curry powder. Cover and cook for 6 minutes. Next, add tomato paste, and allow chicken to finish cooking. The sauce should be thick, so uncover if necessary. Serve with rice, rotli, or naan.
