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Preparation

1. Peel and chop tomato. Mince onion, garlic and ginger root. Remove skin from chicken and discard.
2. Heat oil in a large, wide pot over a medium-high flame. When hot, put in the cumin seeds, cinnamon, bay leaves and peppercorns. Stir once.
3. Add the onions, garlic and ginger. Stir this mixture until the onion picks up brown specks.
4. Add the tomatoes, chicken, salt and cayenne pepper. Stir to mix and bring to a boil.
5. Cover pot tightly, turn heat to low and simmer for 25 minutes or until chicken is tender. Stir a few times during this cooking period.
6. Remove cover and turn up the heat to medium. Sprinkle in the garam masala and cook, stirring gently for about 5 minutes to reduce the liquid.