Hot Chicken Curry Indian Recipe

Ingredients

1*1.5-kg/ 3 – 3 ½ -lb chicken
1 lemon
2 teaspoons chilli powder
2 teaspoons black pepper
1 teaspoon salt
100 g/4 oz ghee or 120 ml/4 fl oz
  cooking oil
2 large onions
2 cloves garlic
1*5 cm / 2 inch piece of fresh ginger
4 teaspoons ground cumin
2 teaspoons ground coriander
1 ½ teaspoons ground turmeric
1 green chilli
2 bay leaves
900 ml/1 ½ pints boiling water
2 teaspoons garam masala

Directions:

Skin the chicken and joint it into 10-12 pieces. Make two cuts in each piece and put the joints into a bowl. Squeeze the juice of the lemon over the joints. Mix together the chilli powder, black pepper and salt and sprinkle over the chicken pieces. Cover the bowl and put to one side for 2 hours.
Then heat the ghee or cooking oil in a heavy saucepan. Peel the onions, garlic and ginger, chop very finely and fry together for 3 minutes until they soften. Now add the cumin, coriander and turmeric, stir well in and tail the green chilli and add to the saucepan, together with the chicken pieces and the juices in which they have been marinating.
Fry the joints until they have changed colour on the outside and add the bay leaves and boiling water. Bring to the boil and simmer for 35-40 minutes. Then sprinkle in the garam masala, turn well and continue to cook for a further 10 minutes until the chicken is tender and falls off the bone.