Ingredients
Chicken (cut into 12-14pcs):800gm
Potato(cut into quarters):1 large or 2 medium or 4 small
Onion(thinly sliced):2cups
Ginger(grated):2tbsp
Garlic(grated):2tbsp
Green chilies:5-6
Dry red chilies:3-4
Tomato(chopped):2
Cinnamon:2-3 (1inch) sticks
Cardamom:4-5
Cloves:6-7
Sugar:1tsp
Turmeric powder:1/4tsp
Degi mirch** powder:1ybsp
Salt to taste
Oil: 2-3tbsp
Degi mirch is combination of kashmiri red chili powder and red capsicum, it is mildly hot and imparts a nice red color to the curry. Easily available in Indian stores.
Method
1. Make a fine paste of grated ginger, garlic, dry red chilies, green chilies, keep aside.2. Dry roast cardamom, cinnamon, cloves and grind to a coarse powder, keep aside in a closed container. This is our freshly made garam masala.
3. Add 1tbsp of oil in a pan, fry the peeled and quartered potatos till nicely brown.
4. Add oil in a kadai or pan, when the oil is hot add sugar and let it caramelise. This brings a nice color to the curry.5. Add sliced onion to the oil. Cook till the onions turn nice brown in color. No I'm not talking about burning them, it is browning them. Be careful not to burn the onions, it will make the curry bitter.
6. Add the chicken pieces and cook with the onion. Add the freshly made paste and tomatoes and salt. cook in high heat and keep stirring continuously. The meat will release a lot of water. Reduce heat and add turmeric powder, degi mirch powder.
7. Keep cooking uncover in medium-high heat till the chicken is almost done or for 15-20min. Add the fried potato, sprinkle the freshly garam masala. Cover and reduce the heat to low and cook for another 15min. Check the seasoning and adjust accordingly.
Chicken (cut into 12-14pcs):800gm
Potato(cut into quarters):1 large or 2 medium or 4 small
Onion(thinly sliced):2cups
Ginger(grated):2tbsp
Garlic(grated):2tbsp
Green chilies:5-6
Dry red chilies:3-4
Tomato(chopped):2
Cinnamon:2-3 (1inch) sticks
Cardamom:4-5
Cloves:6-7
Sugar:1tsp
Turmeric powder:1/4tsp
Degi mirch** powder:1ybsp
Salt to taste
Oil: 2-3tbsp
Degi mirch is combination of kashmiri red chili powder and red capsicum, it is mildly hot and imparts a nice red color to the curry. Easily available in Indian stores.
Method
1. Make a fine paste of grated ginger, garlic, dry red chilies, green chilies, keep aside.2. Dry roast cardamom, cinnamon, cloves and grind to a coarse powder, keep aside in a closed container. This is our freshly made garam masala.
3. Add 1tbsp of oil in a pan, fry the peeled and quartered potatos till nicely brown.
4. Add oil in a kadai or pan, when the oil is hot add sugar and let it caramelise. This brings a nice color to the curry.5. Add sliced onion to the oil. Cook till the onions turn nice brown in color. No I'm not talking about burning them, it is browning them. Be careful not to burn the onions, it will make the curry bitter.
6. Add the chicken pieces and cook with the onion. Add the freshly made paste and tomatoes and salt. cook in high heat and keep stirring continuously. The meat will release a lot of water. Reduce heat and add turmeric powder, degi mirch powder.
7. Keep cooking uncover in medium-high heat till the chicken is almost done or for 15-20min. Add the fried potato, sprinkle the freshly garam masala. Cover and reduce the heat to low and cook for another 15min. Check the seasoning and adjust accordingly.
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