Note: Since we had it with rice, I keep some gravy but if you are planning to have it with Roti, please reduce the water and make a thick gravy. It should be equally good!!!
- Chicken – 1 kg
- Potatoes – small -6,
- Eggs – 3
- Onion – 4, chopped
- Garlic Paste – 2 tsp
- Ginger Paste – 2 tsp
- Tomato – 1, chopped
- Curd – 2 tbsp
- Green Chilli Paste – as per taste
- Salt, sugar, Turmeric, Kashmiri red chilli powder
- Ghee – 1 tbsp
- Nutmeg powder – a pinch
- Coriander leaves – for garnishing
Marinate the chicken and baby potatoes with salt, turmeric, curd and green chilli paste.
Hard boil and peel the eggs. Keep aside. Heat oil in a pan and fry the eggs till golden.
In the same pan, fry the potatoes till golden brown and keep aside.
Add some more oil to the same pan. Add a spoonful of ghee to it. Now add bayleaf, cinnamon and cloves and let it splutter. Then add the ginger galic paste and fry till the raw smell is gone.
Add chopped onion and fry till golden brown. I sprinkle a pinch of salt and sugar while frying the onions. It lends a beautiful color to the gravy.
Puree the tomato and add it to the pan. Continue frying till oil comes out of the masala.
Add turmeric and kashmiri red chilli powder with a splash of water and mix well.
When masala is well fried, add the marinated chicken and mix well.
Cook covered over low heat stirring occasionally. Add the fried potaoes in the midway.
Add a cup of hot water depending on gravy requirement and continue cooking till the chicken is almost done. Add the eggs. Adjust the seasoning.
When chicken and potatoes are cooked, remove from heat. Sprinkle nutmeg powder and keep covered for 10 minutes.
Garnish with coriander leaves and serve with rice or roti.