Ingredients
For the curry:
Chicken – 500 g (cut into medium pieces)
Potatoes – 2 medium (peeled & cubed)
Onions – 2 medium (finely sliced or chopped)
Tomatoes – 2 medium (chopped)
Ginger garlic paste – 1 tbsp
Green chillies – 2 (slit)
Oil – 3 tbsp
Water – as needed
Fresh coriander – for garnish
Dry spices:
Turmeric – ½ tsp
Kashmiri red chilli powder – 1 tsp
Spicy red chilli powder – ½–1 tsp (optional)
Coriander powder – 1 tbsp
Cumin powder – ½ tsp
Garam masala – ½ tsp
Salt – to taste
Method
1. Fry the potatoes
Heat 1 tbsp oil.
Add the potato cubes and fry until light golden.
Remove and keep aside. (This helps potatoes stay firm in the curry.)
2. Prepare the masala
In the same pan, add remaining oil.
Add onions and sauté until golden brown.
Add ginger-garlic paste and green chillies. Cook until raw smell goes away.
3. Add tomatoes & spices
Add tomatoes and cook until soft and mushy.
Add turmeric, both chilli powders, coriander powder, cumin powder, and salt.
Cook until the masala releases oil.
4. Add chicken
Add chicken pieces and sauté for 5–7 minutes until they are sealed and coated well with masala.
5. Add potatoes & simmer
Add the fried potatoes back.
Add around 1 to 1.5 cups of hot water (depending on how thick a curry you want).
Cover and cook on medium heat for 20–25 minutes until chicken and potatoes are tender.
6. Finish
Add garam masala, mix gently, and simmer for 2 minutes.
Garnish with coriander leaves.
Serving suggestions
Steamed rice
Jeera rice
Chapati / roti
Parathas