When I first met Rishab I really wanted to learn how to cook traditional indian dishes, but all the recipes I found seemed so complicated - and when I made them - I was never quite sure if I had the flavors right.  Since then, his mother has taught me how to make many traditional northern indian dishes - and now I know what authentic indian cuisine should taste like.  

Oil, Cumin Seeds, and Onions

The dish starts off with ghee or oil - I usually use a good quality olive oil and add enough oil to coat the bottom of a large pot (Okay - italian influences already seeping into this dish??).  Cumin seeds go in and get toasted.  I usually just toast them for a few minutes before adding in chopped onions. I really like the onions to get brown - so I leave them be, only turning them when they start to turn translucent.  I like to have some onions with a deep brownish shade to them - I find the flavor of the whole dish intensifies when the onions are good and browned. 

Garlic, Ginger, Garam Masala, Salt, Pepper, Crushed Red Pepper Flakes, Tumeric

Next goes in the garlic - garlic can burn easily - so I make sure to watch the pot closely to make sure the garlic is cooked, but not burned.  Next goes in the spices - I used ginger, garam masala, salt, pepper, crushed red pepper flakes, and tumeric.  It’s more traditional to use green chiles rather than the red pepper flakes - but after trying out many variations - I like to use the red pepper flakes.  I let the spices cook a bit, to enhance there flavor. 

Tomatoes & Chicken

The next addition is chopped tomatoes.  I’ve tried variations with the tomatoes too- I’ve tried using the tomatoes from a can,  chopping them in a food processor, but I find the best way to get the most flavor is chopping them up by hand.  I added a couple cups of water & chicken pieces and put the cover on and let the ingredients cook.  I like to remove the cover for the last 10 minutes or so of cooking - so that the water evaporates - and the sauce gets rich and thick & browns a bit on the bottom of the pan.  I taste for seasonings - and usually throw in whatever is needed and allow the chicken to cook a bit longer. 

Finishing Touches

At the end I finish the dish off with some butter and a splash of cream.  The result is a thick sauce with chicken that falls apart - the taste is comforting and spicy and just very satisfying.  I served it with basmati rice and some fresh cilantro.  A scoop of plain yogurt on the side is a must for me - it cools down the heat and works well with the chicken and rice.