Ingredients:
1 Kg
chicken meat
7-8 tblsp oil (mustard
oil)2 & ½ tblsp turmeric powder
1 & ½ tsp red chili powder
1 & ½ tblsp Cumin Powder
1 cup yogurt
3 pic potato (medium size)
1 & ½ tblsp ginger pest
1 tblsp garlic chopped
2 tblsp garlic pest
1 tblsp onion chopped
4 tblsp onion pest
Cardamom-3-4 whole pieces
Cinnamon-2-3 small pieces
Bay leaf – 3 pic
Salt to taste
Methods:
Clean skin, wash and cut chicken into medium sized pieces.
Marinade the chicken with ginger and garlic paste, onion pest, turmeric, chili and Cumin powder with the 1 tblsp raw mustard oil and salt for ½ hour.
Peel the skin of the potato and cut the potato in two pieces. Rub the potato with turmeric and salt. Now fry the potato and keep it aside.
Heat up oil in a pan and add bay leaf, chopped garlic , chopped onion one by one and stir fry until translucent and soft. Now add chicken pieces and beaten yogurt and stir fry on a high flame heat up for 8-10 minutes. Now is the time to add potato and stir well till oil come out. Then add enough water to just cover the chicken. Place a lid on the pan and bring to boil. Reduce to medium heat and simmer for 30 minutes or until the chicken is tender. You will need to keep checking on the chicken as it cooks and adding more water if all the water dries up. Stir often to prevent burning. Add the cardamom / cinnamon powder 10 minutes before the chicken is served.
The dish should have a fairly thick gravy when done. serve with hot chapattis (Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice.
