1 tbsp RawSpiceBar's Tandoori Masala
1 tbsp RawSpiceBar's Garam Masala
3 tablespoons ghee or vegetable oil
1 bay leaf
4 yellow onions, chopped
6 garlic cloves, minced
2 inches ginger, minced
1 fresh red chile (or 1-2 Thai bird chilies), minced
2 pounds skinless chicken thighs, quartered
3 tomatoes, pureed in blender
1. Add ghee or vegetable oil to dutch oven or skillet over medium heat. Add onions to a wok or dutch oven over medium heat and stir-fry for 10-15 minutes, until onions start to brown.
2. Add freshly ground garam masala, tandoori masala, garlic, ginger and salt to taste, stir until fragrant, 3-4 minutes.
3. Add chicken and let brown, another 5-6 minutes. Then, add tomato puree. Cover and cook for 10-15 minutes.
4. Remove lid and turn heat to high. Cook until all water evaporates, 25-30 minutes, stirring occasionally. Serve & enjoy!