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INGREDIENTS:
- 1 chicken washed,cleaned and cut
- 1/2 can tomato purée
- 1/2 large onion diced fine
- 2 elaichie pods
- 2/3 teaspoons jeera seeds
- 1 bay leaf
- 2 whole black pepper
- 1 1/2 heaped teaspoon Kashmiri chilli powder
- 1/2 teaspoon jeera powder
- 1/2 teaspoon dhania powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon green ginger and garlic paste
- 3 tablespoons plain yogurt
- 1/2 teaspoon Garam masala
- 1 teaspoon salt
- 1 curry spoon ghee
- Pinch of sugar
METHOD:
1. In a dish marinate chicken with 1 teaspoon chilli powder(leaving 1/2 teaspoon which will be used later)as well as dhania,jeera,turmeric,yogurt and ginger and garlic paste. Allow to marinate for at least an hour.
2. Place pot on medium high heat. Add in ghee,when hot add in onions and whole spices. When onions are golden add in tomato paste with remaining Kashmiri chilli powder and garam masala. Allow to cook on low until oil comes to the top.
Add in a pinch of brown sugar to neutralise the tomatoes.
3. Add in marinated chicken. Allow to cook on high heat for 5 minutes. Turn chicken pieces then reduce heat. Cook covered for 15 minutes.
4. While chicken is cooking peel 3 potatoes and cut in half. Place in microwave safe bowl covered with water for 5 minutes. When potatoes are done place in airfryer or fry in oil until golden.
5. Add to chicken. Allow to cook until chicken is cooked through and potatoes are soft soft.
6. Garnish with fresh coriander. Serve with roti,rice or bread.
Credit by: mykitchenza