Saute a diced medium onion and 2 2½ cloves garlic, minced, in oil in a stew pot. When soft, add
- ¾ tsp garam masal
- 1 tsp ground ginger
- 1 tsp turmeric
- ½ tsp ground coriander
- ¼ tsp ground cardamom
- 2 tsp ground chili
- 1 tsp cumin
- ½ tsp kosher salt
- 1 cup dried red lentils
- 2 cups canned tomatoes and their juice
- 12 chicken thighs (skin removed)
Bring to boil, lower immediately to lowest possible temperature at which it can simmer. Cook for 40 minutes; occasionally move things around in the pot so the chicken is covered in the sauce. Add
- 1 small head cauliflower, cut into florets
Cook 20 minutes more. Serve over basmati rice.