- Chicken- 500g (with bone or boneless, I used with bone this time)
- Potato-3 medium size (wash, peel & cut into halves)
- Onion- 3 medium size (finely chopped)
- Tomato- 2 chopped & pureed using a mixer
- Turmeric powder- 1/2 tsp
- Kashmiri Mirch Powder- 1 tsp
- Bay leaf- 1
- Whole dry red chili- 1 (broken)
- Black peppercorn- ½ tsp (roughly crushed)
- Sugar- 1/2 tsp
- Mustard oil- 4-5 tbsp
- Few slit green chilies- 5-6
- Garam masala powder- 1/4 tsp
- Chopped coriander leaves- 2 tbsp
Marinade for Chicken
- Yogurt- ¾ cup (beaten)
- Ginger paste- 1 tsp
- Garlic paste- 1 tsp
- Cumin powder- 1 tbsp
- Coriander powder- 1/2 tsp
Marinate the freshly washed chicken pieces with yogurt, ginger paste, garlic paste, cumin powder and coriander powder. Keep aside for minimum 1 hour or more.
Heat oil in a deep frying pan. Fry the potatoes, let them turn golden brown, remove and keep aside. In the remaining oil tamper with dry red chili, crushed black peppercorn & bay leaf. Add the chopped onions and sauté them till the onions are light brown in color. Next to add the pureed tomatoes, turmeric powder and kashmiri mirch powder. Mix and add the marinated chicken along with the potatoes. Mix well again. Cover and cook for 15-20 minutes. Stir in between. Add 1 cup hot water, mix well. Add salt, mix again. Cover and cook until the chicken is fully cooked. Cook on medium heat. Stir in between to prevent from burning or sticking to the bottom of the pan. Add garam masala powder, chopped coriander leaves and sugar. Mix and cook for 2-3 minutes more. Remove from heat.
Serve hot with steamed rice, roti or paratha.
- The longer you marinate, the more will be the taste.
- Adjust gravy as per you choice. You can add less or more water. Don’t add too much water, otherwise the curry would be runny.