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Serving Size: 4 persons
Ingredients:
Chicken - 1 kg cut into about 8-10 pieces
Onions - 2 medium, finely sliced
Tomatoes - 2 medium, finely sliced
Ginger - 2 inch, grated
Garlic - 4-6 cloves, grated
Chilli powder - 1 tsp
Coriander (dhania) powder - 3 tsp
Cumin (jeera) Powder -1tsp
Green Cardamom - 4 whole
Black cardamom (bada elaichi) -1 whole
Cloves - 4 whole
Cinnamon - 1 inch stick
Green Chillies - 3, slit
Salt - To taste
Oil - 3 tbsp
Pinch of garam masala powder
Coriander leaves (cilantro or dhania) - 1tbsp, finely chopped
*best with Country Chicken (Deshi Murgi) or Cornish Game Hen
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Cooking procedure:
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In a pan, heat the oil to smoking. Add the whole spices (cardamom, cinnamon, cloves, and black cardamom) into the oil and wait till they sputter.
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Add the onions followed by the ginger and garlic, fry with continuous mixing for 2-3 minutes until the onions are soft and light brown.
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Add the chicken pieces, fry for 8-10 minutes. Add the powdered masala (chilli, coriander and cumin powders - mix in a small bowl in some warm water to make a thick paste and pour in the paste), continue to fry for 3-4 minutes.
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Add the potatoes and continue to fry for 2-3 minutes until the oil leaves the masala paste.
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Add the tomatoes, and fry for 3-5 minutes until the tomato slices have blended into the masala.
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Add water to cover the chicken and potatoes. Cover the pan and cook on medium heat until the chicken and potatoes are cooked (about 20 minutes). Stir the curry intermittantly to avoid charring at the bottom.
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Add a pinch of garam masala powder and sprinkle finely chopped coriander (cilantro or dhania) leaves, remove from the fire and serve.
Serving Suggestions:
Serve with white, rice, pulao or with rotis. Add a freshly cut green salad alongside.
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