Ingredients
- 1 Whole chicken, 1 1/2 kg, cut into 8 pieces
- 1/2 cup Vegetable oil
- 4 cloves Garlic, pounded
- 2 Medium-sized onion, finely sliced & deep-fried
- 2 tsp.Paprika or chili powder
- 1 1/2 tsp.Salt
- 1 tsp.Sugar
- 1/2 tsp.Ground turmeric (yellow powder)
- 2 Bay leaves
- 2 sticks Cinnamon
- 2 Cardamom pods
- 1 tbsp.Garam masala
- 1 tsp.Cumin seed
- 2 tbsp.Plain yogurt
- 2 Medium-size potatoes, pealed & cut into 1/2 inch cubes
- 1/4 cup Tomato paste
- 2 cups Chicken broth
Preparation
A few swigs of fresh mint leaves (Pusi-Nan)
Marinate the chicken with salt, sugar, ground turmeric & yogurt for about 30 minutes.
Heat the oil in a pan & fry the potatoes until golden brown. Remove the potatoes & set aside.
Add garlic, cardamom, paprika, cumin seed, bay leaves and cinnamon into the pan & stir-fry for 1 minutes. Add chicken & tomatoes paste and continue stir-fry over moderate heat for about 2 minutes.
Add chicken broth, fried onions and let it simmer over low heat for about 15 minutes or more until the gravy becomes thicken.
Add fried potato cubes & stir in garam masala and remove from heat.
Top with mince leaves & cover with lid for about 10 minutes before serving.
Serves 6.
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