- STEP 1
Heat the oil in a heavy based frying pan and fry the cardemon, garlic, ginger and onions for 5 min.
- STEP 2
mix the chilli powder, curry powder and tomatoe puree with a little water to make a paste, stir the paste into the frying pan with the onions garlic and ginger and cook for a further 5 mins.
- STEP 3
Add the turmeric and ground cumin to the frying pan followed by the chicken. continue to fry until the chicken is sealed and coated with the spices.
- STEP 4
Transfer to a large pan and add the chopped tomatoes, peppers, chillies, chicken stock, corn flower and gram massala, Season well with salt and black pepper. Simmer on a low heat for approx 2 hours, until the sauce has thickened, add more corn flour if needed. Towards the end off cooking throw in the fresh chopped corriander. Leave to rest for 5 min before serving.