You Need ::
Chicken : 1 kg.
Potato : 2-3 pcs., cut into big chunks (optional)
Onion : 2, big, sliced thin
Tomato : 1, medium, chopped
Fresh coriander leaves : 1/2 cup, chopped
Turmeric powder : 1 tsp.
Coriander powder : 2 tsp.
Sugar : 1/2 tsp.
Salt to taste
Bengali Garam Masala Powder : 1 tsp.(ground powder of cardamom, cinnamon & cloves)
Mustard Oil : 3-4 tblsp.
For the marinade ::
Ginger-garlic paste : 1tblsp.
Turmeric powder : 1tsp.
Coriander paste (see below) : 1 tblsp.
Salt
Mustard oil : 1 tsp.
Lime juice : 1 tsp.
For the coriander paste ::
2 bunch fresh coriander leaves
Garlic : 3-4 fat cloves
Ginger :1" piece
Green chillies : 2-3 nos.
Black peppercorns : 6-7
How To ::
- Make the coriander paste first with the ingredients listed under 'for the coriander paste' as it is needed to marinate the chicken. Cut the chicken into medium chunks, marinate with the ingredients listed under 'for the marinade' for at least 1 hr. More the merrier.
- To make the gravy, heat oil in a pan, fry the potatoes smeared with some salt till light brown from all sides, if using. Remove from oil and set aside. In the same oil, fry the onions till they are light pink, add sugar and chopped tomatoes and saute they are cooked. Now add the coriander paste along with turmeric and coriander powder.
- Fry the masala till oil separates, then add the marinated chicken and continue cooking in medium flame till chicken are half cooked, at least 12-15 minutes. Then add fresh coriander leaves and salt to taste. Add about 2 cups of warm water into the pan. Add the fried potatoes, cover the pan and let the chicken cook.
- When chicken is cooked, sprinkle some freshly ground garam masala powder and cook in low flame for another 5-7 minutes. Remove from heat and serve.
- Serve hot with rice or roti/paratha.
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