Ingredients
1/2 cup vegetable oil
2 onions finely chopped
1 tbsp ginger garlic paste
1 cinnamon stick
5 green cardamoms
5 peppercorns
2 tsp Kashmiri chilli powder
1 tsp chilli powder
2 tsp paprika
3 tsp basaar mix
1 whole chicken
3 potatoes halved and quartered
3 to 4 tbsp plain yoghurt
1 to 2 cups water
Fresh coriander
Method
1. Heat the oil in a pan/ karhai.
2. Add the cinnamon stick cardamoms peppercorns and let sizzle 30 seconds.
3. Add the onions and fry until lightly golden.
4. Add the Kashmiri chilli powder, ginger garlic paste and cook 2 minutes.
5. Add the chilli powder salt paprika, basaar mix.
6. Add the chicken on the bone and stir.
7. Add the potatoes and stir.
8. Simmer cooking gradually 10 minutes stirring in between.
9. Slowly feed in 125 ml yoghurt tablespoon by tablespoon stir well. Cook 5 minutes.
10. Add 2 cups water.
11. Simmer 30 minutes or longer if required until chicken and potatoes cooked
Garnish with fresh coriander
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