Ingredients :

• 6 chicken drumsticks and 6 chicken thighs
• Kitchen salt
• Vegetable oil
• 1 yellow onion, sliced
• 2 Garni Cloves, minced
• 2 pieces of garlic
• 1-inch piece fresh ginger, peeled and minced
• 3 tablespoons Garni Chicken Masala
• 1 teaspoon ground Garni Whole Cumin
• 1/2 teaspoon Garni Red Chilli Powder
• 1 (14.5oz) can chopped tomatoes, drained
• 1 (15oz) can light coconut milk
• 1 cup frozen peas, thawed
• 1 cup chopped fresh cilantro leaves

Instructions :

• Rinse the chicken and pat dry with paper towels. Sprinkle with salt.
• Coat bottom of a 5-7 quart stew pot or dutch oven with a small amount of oil and set over medium high heat. Add chicken skin side down without crowding, in batches if necessary, and cook until skin is golden brown, about 5 minutes. Turn the pieces over and cook until they are brown on the other side, about 5 minutes more. Transfer to a plate.
• When the chicken is all brown, add the sliced onion to the pot and cook, stirring for 2 minutes, then add the garlic and ginger to the pot and cook, stirring, until they are soft in about 1 more minute.
• Add Garni Chicken Masala, Garni Whole Cumin, Garni Red Chilli Powder, and 1/2 tsp salt and cook for 30 seconds until the spices are fragrant then add the tomatoes and 1 cup of coconut milk. Stir well and let them come to a boil.