Cull (Chicken) Curry with Birth Masala

¼ cup olive oil

1 onion

1tsp jeera seeds,

2tsp whole soomph 4 cinnamon sticks

2 star anise

2 bay leaves

1tsp turmeric

2tsp dhania jeera powder 2tsp birth masala

1tsp soomph powder 2tbs Bombay masala 2tbs Kashmiri chilli powder 1 sprig curry leaves

2tsp ginger and garlic paste 2 culls (washed and cut) 1 tomato (chopped)

1 tbs tomato paste

5 sprigs fresh thyme 1tsp birth masala

Fry the onion in the oil with the jeera seeds, whole soomph, cinnamon sticks, star anise and bay leaves.

Add the turmeric, dhania jeera powder, birth masala, soomph powder, Bombay masala, Kashmiri chilli powder and braise for about 5 minutes.

Add curry leaves, ginger and garlic paste, culls (washed and cut) and mix well with spices and cook on medium heat until almost done (about 2 hours). Add a little water at a time whenever necessary.

Add the tomato (chopped), tomato paste, a few sprigs fresh thyme and simmer on medium heat for about 10 minutes. Mix in another 1tsp birth masala.

Enjoy with rice or roti and sambals.

The total cooking time is about two and a half hours.

Note: More water can be added if you prefer to have a soup like consistency.