Ingredients
Tap to tick offChicken Marinade
- 8 Chicken Legs
Skin removed - 6 Chicken Thigh
Skin removed - 2 Tbsp Mustard Oil
- 1 Lemon
Juice - 2 Tbsp Ginger Garlic Paste
- 2 Tbsp Kashmiri Mirch
- 2 Tbsp Coriander Powder
- 2 Tbsp Cumin Powder
- 2 Tbsp Garam Masala
- 2 Tbsp Chicken Masala
- ½ Tbsp Turmeric Powder
For Frying & Cooking
- 2 Tbsp Mustard Oil
- 2 Red Chillies
Dried - 4 Cloves
- 1 Tbsp Cumin Seeds
- 1 Pinch Black Peppercorns
Whole - 3 Cardamom Pod
- 4 Potatoes
Quartered - 2 Red Onions
Sliced - 1 Tomatoes
Chopped - 2 Green Chili
Slit - ½ Cups Coriander
Chopped - 1 Cinnamon
Stick - 1 Bay Leaf
Method
In a large mixing bowl
- 8 Chicken Legs
Skin removed - 6 Chicken Thigh
Skin removed - 2 Tbsp Mustard Oil
- 1 Lemon
Juice - 2 Tbsp Ginger Garlic Paste
- 2 Tbsp Kashmiri Mirch
- 2 Tbsp Coriander Powder
- 2 Tbsp Cumin Powder
- 2 Tbsp Garam Masala
- 2 Tbsp Chicken Masala
- ½ Tbsp Turmeric Powder
Marinate the chicken pieces with the mustard oil, lemon juice, ginger garlic paste, Kashmiri mirch, coriander powder, cumin powder, turmeric powder, garam masala, and chicken masala.
Mix well and refrigerate covered for at least 2 hours.
In a large pot
- 4 Potatoes
Quartered
Boil the quartered potatoes until still firm. Drain and set aside.
In a large frying pan
- 2 Tbsp Mustard Oil
- 2 Red Chillies
Dried - 4 Cloves
- 1 Tbsp Cumin Seeds
- 1 Pinch Black Peppercorns
Whole - 3 Cardamom Pod
- 2 Red Onions
Sliced - 1 Cinnamon
Stick - 1 Bay Leaf
Heat mustard oil over medium-high heat, and fry the whole red chilies, cloves, cumin seeds, peppercorns, bay leaf, cinnamon, and green cardamom until aromatic.
Add sliced onions and fry until golden.
In the same frying pan
- 4 Potatoes
Quartered - 1 Tomatoes
Chopped - 2 Green Chili
Slit - ½ Cups Coriander
Chopped
Add the marinated chicken, turning every 2 minutes, for about 10 minutes to lightly fry.
Mix in the chopped tomatoes and turn every minute, allowing the tomatoes to soften.
Return the potatoes to the pan, and add the slit green chilies and chopped coriander leaves.
Cover and simmer on low heat for 15-20 minutes until a thick gravy is formed.
Serve with hot with steamed rice or butter roti.