Servings- 4-6 |Prep time- 15min |Cooking time- 45min
Chicken Pieces – 1Ib.
Potatoes – 3-4 medium, peeled
Oil – 3-4tbsp, heaped
Onion – 1 medium, finely sliced
Whole garam masala – 4cloves, 4black peppercorns, 1 small cinnamon stick, 1 bay leaf, 2 cardamom
Fresh garlic paste – 1tsp
Tomatoes – 2 blended without seeds
Plain Yogurt – 3tbsp
Red chili powder – 1tsp
Cumin – 1tsp, roasted & ground
Turmeric – ¼ tsp
Salt – 1tsp
Kashmiri chili/paprika – 1tsp
Cilantro – 2tbsp
Green chili – 2-3
In a pot, heat 3tbsp of oil on a medium heat. Add the whole garam masala
Add sliced onion, fry till golden brown. Take them out of oil, spread on a paper towel
Add garlic paste with a little water and cover. Sauté for one minute, next add chili powder, turmeric, cumin, Kashmiri chili and salt. Keep adding hot water otherwise the spices will burn.
Add chicken pieces, sauté till the color changes. Add blended tomatoes and potatoes, add some water and cover. Keep stirring in between.
Blend together brown onion and 3tbsp yogurt. Add this to the chicken with some hot water and keep stirring. Sauté for another 4-5mins.
Add half a cup water, cover and simmer for 15 mins on very low heat. Add 1 green chili and 1tbsp cilantro, cover for another 5 minutes.
Dish it out, top with the remaining green chili and cilantro
Have it with nan, chapati, or white rice