Monday, July 9, 2012


This is a great dish to serve in dinner. I love it because it tastes so good and very easy to make. Has just the right amount of spicy kick. It makes a very good combination with basmati rice or Indian flat bread both. It amazes me how a simple combination of basic, on-hand spices can yield such delectable results. A perfect blend of flavor and spices! If any left overs, it makes great filling for sandwich or flat bread.
12 OZ (340 gm) Ground/minced Chicken
2 medium Potatoes
1 large Onion (finely chopped)
1 Tomato (chopped)
1 1/2 tbsps Garlic paste
1 1/2 tbsps Ginger paste
1/2  tsp Turmeric powder
1/2 tsp Red Chilli powder
1 tsp Coriander powder
1 tsp Chicken masala
1/2 tsp Garam masala
1 Bay leaf
1/3 tsp sugar
1/2 cup Plain Yogurt (beaten)
3-4 Green Chillies
1 tsp Butter
2 tbsps chopped Cilantro (coriander leaves)
1 tbsp Lemon Juice
4 tbsps Oil
Salt as per taste

Wash the chicken and make it pat dry. Marinate the chicken with ginger paste, garlic paste, turmeric powder, 1 tbsp oil, lemon juice and little salt. Keep aside for 1 hour.
Peel and wash potatoes. Cut each potato in 4 pieces.

Heat remaining oil in a wok. Add potato pieces in it. Fry till it turns golden brown. Remove from oil and set aside.

Add bay leaf and sugar in the same oil. Saute for few seconds. Now add onions in it. Fry for 2-3 minutes on medium heat till onion gets translucent.

Now add red chilli powder, coriander powder, chicken masala and garam masala. Fry for another a minute or two. Then add tomatoes, green chillies and salt, mix thoroughly. Cover with lid. Stir occasionally till tomatoes are getting soft and leave oil towards edges of the wok.

Transfer marinated chicken and fried potatoes in it. Fold well, cover and cook for another 8-10 minutes on medium heat by stirring occasionally.

Add beaten yogurt in it. Mix well. Again cover and cook for another 3-4 minutes. Add ¾ cup warm water, stir for another 4-5 minutes uncovered.

When the gravy becomes thick, remove from heat. Add butter and chopped cilantro in it. Transfer it to serving bowl.
Serve hot with steamed rice, pulao, roti, paratha or naan.

Linking to: Spotlight "Curries / Gravies" @ Recipe Junction & Cuisine Delights