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Instructions
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1. Marinate the chicken with 1 Tbsp mustard oil, ginger, garlic, turmeric, chili powder, salt and marinate for 15 - 20 minutes.
2. Chop one onion lengthwise and make a paste with the three onions and the green chilly.
3. After the chicken is marinated, take a non stick wok or a kadai and heat 1 tbsp of mustard oil.
4. Add Bay leaf, cinnamon, clove, cardamom and let it sputter. Take care that you don't burn the whole spice.
5. Add the chopped onions and fry till the onions are light brown. Add the potatoes. Add the marinated chicken and stir fry for a few minutes.
6. Cover it for sometime and stir the chicken again till the water from the chicken comes out.
7. Add the tomatoes and keep on frying on medium heat till oil starts coming out.
8. Add the water and mix well. Increase heat and bring to a boil. Cover and simmer in medium heat it for 10 minutes.
10. Check in between to see if the chicken is tender. Once the chicken and the potato is tender, you will know that the chicken curry is ready.
11. If you find that the gravy is too thin boil the chicken without the cover for 5 -7 minutes. The excess water will dry up.
12. Transfer the chicken to a serving dish and garnish it with chopped cilantro. Serve it with rice or Chapattis.
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