Chicken Curry with Potatoes

INGREDIENTS

• 800gm Chicken
• 2 large Onions
• 7-8 Garlic cloves
• 4 Green chillies.
• 1 inch Ginger
• 2 large sized Tomatoes
• 2 medium sized potatoes
• 4 Table spoon Cooking oil (preferably Mustard Oil)

SPICES AND HERBS

• 4 cloves
• 4 green cardamom
• 1/4th inch of mace
• 1/4 of a black cardamom
• 1 inch of cinnamon stick
• 2/3 Teaspoon Salt (according to taste)
• 1/3 Teaspoon Turmeric powder (Haldi)
• 1/2 Teaspoon Red chilly powder
• 1.5 Teaspoon Coriander powder
• 1/3 Teaspoon Meat masala
• 1/2 Teaspoon Garam masala powder
• 1 small bunch of Coriander leaves

PREPARATION

• Chop the chicken into medium pieces, 2 inch each preferably
• Wash and clean the chicken and keep aside
• Add 1/2 tablespoon of mustard oil, 1/2 teaspoon of turmeric, and 1/2 teaspoon of salt and marinate the chicken pieces.
• Cover this chicken marinade and rest for atleast 30 mins to one hour.
• Make a fine fresh paste of ginger and garlic.
• Chop the onions (length-wise)
• Chop Green chillies
• Chop tomatoes into fine pieces
• Chop potatoes into medium sized cubes.
• Chop fresh coriander leaves.
• Make a course powder of cloves, green cardamom, mace, black cardamom and the cinnamon stick

STEPS

• Heat the mustard oil in a pan and put it on a medium heat for 2 minutes.
• Add the course spices powder mentioned above
• Add the onions, and slit green chillies to the oil, and fry until the color changes to golden brown.
• Keep the heat on medium high.
• After 5 minutes of stiring, add ginger and garlic paste, and keep frying.
• Add turmeric powder and red chilly powder, when the onions are soft and mushy.
• Fry the mixture on medium to high, making sure its not sticking to the bottom of the pan.
• You can cover the pan with a lid to fasten the process a bit.
• In about 10 minutes, when the onion and ginger garlic mixture is well cooked, then add chopped tomatoes.
• Mix well and cook it with the lid covered.
• Keep frying it until the mixture is not watery. It should become a bit dry.
• Make sure to keep checking every 2-3 minutes to make sure the mixture is not sticking to the bottom of the pan.
• When the mixture is done, we will add meat masala, coriander powder, and a bit of chicken kadahi masala, a bit of garam masala and mix it well.
• We will cook it well and keep stirring it, until the oil separates from the mixture.
• When there is almost no water in the mixture, then we will add chicken and potatoes and mix it well.
• Make sure to keep it on high heat (but be sure that it shoud not burn)
• And now we have to keep stirring it every 2 mins making sure the gravy is not sticking to the bottom of the pan.
• Once the water dries up and potatoes are a little cooked, now we will add some salt according to taste, and about 1.5 cups of water.
• Mix it well, cover the lid and cook it on a low-medium heat until gravy thickens and potatoes are well cooked.
• You can adjust with more hot water as per the consistency you like
• Now we can add a little more garam masala.
• Add chopped coriander leaves on top, and mix it well.