Chicken – 500gm (with bone)
For marination :
1 tsp ginger garlic paste
Salt to taste
1/2 tsp turmeric powder
1/2 cup yogurt
To prepare curry:
Mustard oil 1/4 cup
Whole garam masala (Cinnamon – 2 stick, Clove – 4, Green cardamom – 4, bay leaves – 2)
Garlic paste – 1tsp
Ginger paste – 1 tsp
Onion (thinly sliced) – 2 (large)
Onion puree – 1 (large)
Tomato paste/ puree – 2 (medium)
Red chilli powder – 1 teaspoon
1 tsp cumin coriander powder
1/4 tsp garam masala powder
Potato (cut into quarter) – 2 (big)
Sugar- 1/2 tsp
Salt to taste
Cilantro – handful to garnish
Clean the chicken pieces and then marinate with ginger garlic paste, turmeric powder, salt and yogurt. Leave for 20 -25 minutes. Long time marination is good.
Shallow fry the potatoes along with salt and turmeric powder. Keep aside.
Heat more mustard oil and temper with whole garam masalas.
Then add sliced onion and green chilies and fry till it turns golden brown. Sprinkle little amount of sugar while frying the onion.
Then add ginger garlic paste and saute till raw smell go away.
Then onion & tomato puree. Cook until oil leaves the masala and a nice tempting aroma emits. Also add cumin, coriander and red chili powder and keep cooking.
Next add chicken and fried potato.
Cook on high flame for 10 – 15 minutes without covering the pan until moisture evaporates, then cook on low flame for another 5 minutes.
Then water and mix well. Cook for another 5 minutes on low heat or till the chicken is tender and potatoes are cooked with covering the pan.
Meanwhile check the salt.
Finally add garam masala and chopped coriander leaves.
Switch off the flame and leave it for 5-6 minutes.
It is ready to serve with rice or roti.
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