3 large onions finely chopped
2 tbsps curds (not too sour) – beaten to creamy consistency
3 medium tomatoes, boiled, deskinned and made into paste
1½ tsp red chilli powder
1 1/2 tsp cumin (jeera) powder
2 heaped tsps coriander powder
1/4 tsp turmeric (haldi) powder
1 tsp garam masala powder
2 dry long dried red chillies
2 tsp ginger garlic paste
3tsp coriander leaves chopped
2tsp mint leaves chopped
1 potato cubed
ghee or oil for frying
salt to taste
1. Cut the chicken into medium size pieces, wash, drain & set aside
2. Heat the ghee or oil in a kadai (wok) and fry the finely chopped onions till golden brown on slow fire. Add the ginger garlic paste & fry some more time.
3. Add the masala powders – coriander, cumin, turmeric, red chilli – and fry. Add the whole dry chillies
4. Add the chicken and fry for about 2 minutes until all the masala has coated the chicken well. Add salt
5. Add curds and stir well and cook the chicken for 2 mins. Dont add water yet as it will cook in its own juices
6. Add the tomato paste & garam masala powder and cook on slow flame.
7. Add 2 cups water and keep it on slow fire. Let it cook for sometime.
8. Add potato cubes.
9. When the chicken/potato is cooked garnish with chopped coriander & mint leaves. Simmer for 2 mins and switch off the flame.
10. Serve hot with chapatti or panpole.