This recipe is for a whole chicken (Approx 2 lbs)
Ingredients
1 Whole Chicken - Skinned and Cut into small pieces (abt 16 pieces)1 Big Onion - Diced
2 Medium Tomatoes - Diced
2 Medium Sized Potatoes
2 Tablespoons Oil (Canola or Olive Oil)
2 Cloves
2 Pieces of Cardamon
1 Cinnamon Stick
1 Bay Leaf
1 Tablespoon Minced Ginger
1 Tablespoon Minced Garlic
2 Teaspoons Chili Powder
1 Teaspoon Salt
1/2 Teaspoon Turmeric Powder
1/2 Teaspoon Garam Masala
1/2 Teaspoon Coriander Cumin Powder
1/4 Cup Chopped Cilantro for tasteMethod - Preparation
1) If you have not bought your chicken from a Halal place no worries. Skin the chicken and cut it into small pieces. I get mine in 16 pieces for Rasawali chicken, that way it cooks property throughout and flavor goes all the way in. If you get it from a Halal place then this step may already be done for you.
2) Clean the Chicken yourself by taking off most of the fat that's on the chicken. IE: the white bits. The fat is unhealthy for you and doesn't taste good.
2) Clean the Chicken yourself by taking off most of the fat that's on the chicken. IE: the white bits. The fat is unhealthy for you and doesn't taste good.
3) Wash the Chicken, each individual piece at a time, and place it on the side in a bowl. If you feel slimy bits on the chicken, it should easily pull off, and clean the chicken. After washing each individual piece, do a final wash with all the pieces together. Rinse them all out and drain out all the water.
Trust me, you will feel good that you are eating a clean chicken
4) Dice your Onion. (I usually just blend it in a blender, its a fast process)
5) Dice your tomatoes into small pieces. If you want you can blend this too, but i like to see my tomatoes so i just dice it
6) Peel your potatoes, and cute them into 4 pieces each. After washing them, place them in a bowl filled with water. You will be using the potatoes later so you do not want them going black from the starch.
Method - Lets get cooking
7) Pour your Oil into a NONSTICK Saucepan, make sure your saucepan is a decent size (Medium to Large), as your pot will fill up quickly
9) 30 Secs after added the above add in your Diced Onion. Fry the onion for 3-4 minutes or so until they are almost caramelized. Slightly brown is good, you don't need to fully caramelize them.
10) Add the diced Tomatoes, Fry for another 3-4 minutes
11) Once you have a decent mixture, add in minced Ginger and minced Garlic and fry for 1-2 minutes with the Onions and Tomatoes. You will start to get a nice aroma
12) Add in your Chili Powder, Salt, Turmeric, Garam Masala and Coriander Cumin Powder. Fry this for 1-2 minutes
NOTE: Adjust the Chili Powder, Salt and Garam Masala to your taste
13) Add your pre-cleaned and pre-washed chicken to the mixture and stir. Make sure you are using a NONSTICK Saucepan because you don't want it to stick to the bottom. Mix the chicken and cover and let it fry for 3-4 minutes or so.
14) Once the chicken looks like the top layer is beginning to cook then add your cut Potatoes to the Mixture. Stir and Cover for 2 minutes or so
15) After a couple of minutes open the Pan, and pour in some water. I would say about 1 - 1 1/2 cups or so. Stir again and cover the Saucepan. Let the Chicken cook for approx 30 minutes.
You can adjust on how much water you add based on the gravy you like, and how thick you want the gravy. Keep in mind, some of the gravy will evaporate while cooking.
16) You will know your chicken is done by the potatoes. If my potatoes break easily then my chicken is cooked. That's just my trick, but if your chicken pieces are bigger than my recommendation you may need to cook it longer.
17) Sprinkle Cilantro on top as a Garnish.
NOTE: All measurements are an estimate, please use your own judgement call when you are cooking
Serve with Rice, Naan or Roti
Enjoy !!!
