Ingredients
Chicken – 500 gms (cut into bite size pieces)
Onion. =2 nos (medium size)
Tomatoes – 2 nos (medium size)
Green chillies – 3 to 4 nos(slit lengthwise)
Potatoes – 2 nos(medium size) (cut each potato into 4 to 5cubes depending on the size. If cut into very small pieces these get mushy before the chicken gets cooked)
Pepper powder – 1 tsp
Turmeric powder – 1 tsp
Chilli powder – 2 tsp
Coriander powder – 3 tsp
Garam masala – 1 tsp
Aniseed powder – 1/4 tsp
Ginger garlic paste – 2 tsp
Cilantro
Curry leaves
Cinnamom, cloves, cardamom – 2 nos each
Salt and Oil as required
Method:
Heat coconut oil or any preferred oil in a skillet. When oil is hot add cinnamon, cardamom, cloves,curry leaves and sauté till aroma comes out.
Now, add in thinly sliced onions and sauté till golden brown. Add a pinch of salt at this stage so that it gets caramelized.
Then add in ginger garlic paste. Add a pinch of salt and keep sautéing so that the mixture doesn’t get stuck to the bottom of the pan.
When the raw flavor fades away, add in chopped tomatoes. Stir occasionally. When the juice oozes out of the tomatoes and the mixture gets mushy, add the spice powders(turmeric, chilli, coriander, garam masala, pepper and aniseed) and mix well.
Now add the chicken pieces and mix well till they get coated with the masala. Cook for 5 minutes and then add the potatoes and mix well again.
Cover the pan with a lid and cook in medium flame for 10 minutes. Keep checking at regular intervals to avoid the masala getting burnt/stuck to the bottom of the pan.
Open the lid, add required amount of salt and 1/4 cup of water and mix well.
Put lid on again and cook for 10 more minutes. Check frequently and If required add water and stir.
The remove the lid and cook the mixture uncovered, till the chicken and potatoes get cooked well. Sprinkle water in between to avoid the dish getting burnt.
If you wish to have a semi gravy remove the dish from fire when there is still some water content left or else if you wish to have a dry gravy, let it cook on medium to low flame till water content dries out.
Sprinkle cilantro/coriander leaves and serve hot.
Tips:
Some may feel this is way too spicy whereas others may feel this is less spicy. So .you can play around with the levels to tune it to suit your taste.
