Recipe by Maizy Pinto
Ingredients:
1 kg chicken (cut in medium pieces)
3 medium potatoes (roundels)
2 tbsp sugar
salt
For grinding:
3 large onions
8-10 dry byadgi chillies
4 green chillies
1" ginger
6 cloves garlic
1 tsp jeera
12 peppercorns
1/2 tsp turmeric
1" cinnamon
2 cardamom
4 cloves
marble size tamarind
handful raisins
handful mint
For seasoning:
1 large onion (sliced)
3 tbsp ghee
Steps:
- Cut the chicken into medium pieces. Wash well and drain.
- Marinate the chicken with 1 tsp salt and keep it aside.
- Wash the potatoes, cut it and keep it in water with 1/2 tbsp salt.
- Grind the masala into a very fine paste.
- Squeeze the chicken well and remove all the excess water.
- In a non-stick vessel, heat 1 tbsp ghee. Add all the chicken pieces and fry well.
- In a separate pan, heat oil and add potatoes and fry well on both sides. Don't overcrowd. Keep it aside separately.
- In a vessel, add 3-4 tbsp ghee. Add onion and brown them (Don't burn).
- Add the ground masala and fry well till the oil separates.
- Add 2 cups of water to the grinder jar and pour masala water.
- Add fried chicken with the ghee and bring to a boil
- Check for salt and adjust if needed.
- Add 2 tbsp sugar (adjust according to taste)
- Add potatoes and bring to a boil (The gravy should be semi-thick, not too watery)
- Add 1 tbsp ghee on top, for taste (optional)
- ENJOY!
Notes:
- If you want the masala to be thick, add less masala water.