Got a few onions? Some garam masala powder? A can of tomatoes? A brace of potatoes. A little bit of this and a li’l bit o’ that? All right, then. We’re good to go.
1 kg chicken (cut into medium pieces)
1 and 1/2 tsp ginger-garlic paste
1 tbsp oil 2 onions, chopped fine
2 green chillies
2 cloves garlic
1⁄4 tsp tumeric powder
1 tsp chilli powder
2 tsp masala powder
2 large potatoes, cut lengthwise into fours.
Salt to taste.
Marinate chicken for a couple of hours.
Fry onions translucent.
Fry tomatoes till water totally reduced and oil separates.
Fry chillies and garlic for a minute.
In with powders: tumeric, chili, garam masala.
This is the trick with making chicken taste good:
At this stage, let the chicken sweat out all its water/juices; and allow it to cook in the w/juices.
DO NOT ADD ANY WATER TILL ALL THE JUICES GET ABSORBED INTO THE MEAT.
Then add the potatoes.
Top with enough water to cover taters.
Add salt to taste.
Bring gravy to a boil then turn flame on low and lid the pot.
Once potatoes are soft and crumbly, it’s done.