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1kg chicken breast cut into big cubes
4 medium size potato cut into big cubes and fried into light gold color
1tbs garlic purée
1tbs ginger purée
2tbs diced fresh coriander
1tbs diced fresh mint
1tsp curry powder
1tsp turmeric powder
1/2tsp biryani powder
1yogurt tub
8-10 cardamom shell removed only seeds used
1tsp salt
1tsp crushed black pepper
1/2 tsp tomato purée
3+1tbs cooking oil
2 large onions diced very fine
2curry leaves
2bay leaves
2small cinnamon sticks
1/2cup boiling water
In a large bowl combine chicken cubes, garlic purée, ginger purée, coriander, mint, 1tbs oil, salt, black pepper, cardamom seeds, tomato purée.
In another small bowl mix yogurt tub, curry powder, turmeric powder, biryani powder.
Add yogurt mix to chicken and combine all ingredients well, use you hand to mix. Set aside in the fridge.
Fri onions in remaining 3 tbs oil on low heat until pale gold, add curry leaves, bay leaves, cinnamon sticks, and chicken mix. Toss it on high heat until chicken start sizzling.
Add potatoes and 1/2 cup water.
Cook covered on high heat until chicken and potato became tender but still firm.
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1st Keep
 hana_mn
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