1 large onion chopped 5 cloves garlic 1 tsp. chili powder (or 2 dry chilies) 1 in. ginger chopped 1/2 tsp. turmeric (optional) 1 tsp. cumin 1/2 tsp. fennel 1 tsp salt 1 lb. chicken 2 small tomatoes chopped 1/2 c. cream 3 Tbsp. oil 1/2 c. chopped coriander leaves 1/2 tsp. garam masala 1 tsp. salt
Grind the first eight ingredients (onion, ginger, garlic, fennel, chili, turmeric, cumin, salt) to a thick masala-paste in a blender of processor. Cut the chicken into small bite-size pieces and soak in half the masala-paste for a half-hour.
Heat oil in a pan over medium-heat, add garam-masala and stir twice, add remaining half of the masala-mix and fry for a few minutes. Add the soaked chicken pieces and toss for a few minutes until the chicken changes color. Cover, and simmer for 20 minutes until the chicken is done.
Add chopped tomatoes and cook for 5 minutes. Add chopped coriander, cream, bring to a boil and serve.