- Chicken – 1 KG, cut into pieces
- Potato – 5-6, halved
- Curd – 3 tbsp
- Onion – 2, sliced
- Ginger Paste – 1 tbsp
- Garlic Paste – 2 tsp
- Tomato – 1, chopped
- Fennel Seed – 1 tbsp
- Cumin – 1 tsp
- Salt, Turmreric, Green chilli, Coriander Powder
- Whole Garam Masala
- Mustard Oil
Marinate the chicken with salt, turmeric, coriander powder and curd for an hour. Heat a flat tawa, then dry roast the fennel seed along with cumin seeds. When it smells nice, remove from heat and grind into a coarse powder.
Fry the potato halves till golden brown. Keep aside.
Add some mustard oil, then add whole garam masala along with bay leaf. I have also added a pinch of sugar to get a bright color.
Then add chopped onion. When they become translucent, add the marinated chicken pieces and stir well.
Next goes ginger garlic paste and green chilli paste. Stir to get the chickens well coated with masalas.
Add some more turmeric, coriander powder along with the roasted masala powder. Saute for 5 minutes.
Add the leftover marinade along with chopped tomatoes. Continue cooking till oil comes out.
Add the browned potato pieces, stir well then add a cup of hot water.
Cook over medium heat till the potatoes and chicken are cooked. Adjust the seasoning.
Remove from heat and serve with a sprinkle of chopped coriander.