Ingredients:
- 700 grams of Chicken cut into medium size pieces
- 3 large Potatoes (peeled and halved)
- 1.5 big-sized Onions (thinly sliced)
- 4-5 cloves of Garlic
- 1-inch piece of Ginger
- 2 dry Red Chillies
- 3 Cardamom pods
- 1 medium-sized Cinnamon stick
- 1 teaspoon of Kashmiri Chilli powder
- 1 teaspoon of Turmeric powder
- 1 teaspoon of Coriander powder
- 1 teaspoon of Cumin powder
- 1/4 teaspoon of Garam masala
- 50 milliliters of Mustard oil
- 3 tablespoons of Yoghurt
Instructions:
- Grind the ginger, garlic and the red chillies to a fine paste. Keep it aside for later use
- Heat the mustard oil in a pan and add the halved potatoes, ensuring they are of generous size. Sprinkle a pinch of turmeric powder and fry them until they turn a beautiful golden color. Remove the potatoes from the oil and set them aside.
- Add the chicken to the same pan and fry until lightly browned. Remove the chicken from the oil and set it aside. You w
- Add the cardamom pods, cinnamon stick, and sliced onions to the pan. Fry until the onions become translucent. While the onions cook, add the yoghurt and a teaspoon of Kashmiri chili powder to the fried chicken. Mix well and set it aside.
- Once the onions are translucent, add the ginger-garlic-red chili paste to the pan. Stir until the raw smell dissipates.
- Add the coriander powder, cumin powder, turmeric powder, and remaining Kashmiri chili powder to the pan. Cook the masala on low flame until the oil starts to release, stirring occasionally. Cover the pan with a lid at times to prevent burning.
- Once the masala reaches a state of rich and luxurious texture, it indicates that it has been cooked to perfection. At this point, add the fried potatoes back into the pan.Let them simmer together for 3-4 minutes, allowing the flavors to nicely incorporated
- Add the fried chicken pieces. Stir the mixture for a few minutes over medium heat, allowing the masala to coat the chicken and potatoes beautifully
- Add the desired amount of water and cover the pan with a lid. Adjust the water quantity based on the desired gravy consistency. 2.5 cups is a decent amount
- Remove the lid after a 7-8 minutes and check if the potatoes and chicken are fully cooked. Adjust the cooking time if needed.
- Once everything is cooked and the desired gravy consistency is achieved, add the garam masala and turn off the flame.
- Let the pan rest for a few minutes.
- When you remove the lid, you'll find a beautiful layer of red gravy. Serve it with steamed rice.
Enjoy your flavorful chicken and potato curry!
