Ingredients
For paste
- Tomatoes 2 big
- Onions 2 big
- Water 1/4 cup
Curry
- Oil 1/2 cup or as preferred
- Cumin seeds 1 tsp
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Salt to taste
- Red chili powder 1 tsp or more to taste
- Turmeric powder 3/4 tsp
- Coriander powder 2 tsp
- Chicken on bones 1-1.2 kg
- Curry leaves 2
- Black cardamom 2
- Cinnamon sticks 2
- Green cardamoms 5
- Cloves 5
- Black peppercorns 8-10
- Potatoes 4-5 medium sized, cut into big chunks
- Garam masala 3/4 tsp
- Green chilies 5-6
- Fresh coriander, chopped
Preparation
Paste
- Fry the onions until golden brown. Take out on to a paper towel.
- Blend these fried onions, tomatoes and water into a smooth paste. Keep aside.
Curry
- Heat oil in a cooking pot and add cumin seeds.
- Once they splatter, add the onion paste and stir fry for 1 minute.
- Add ginger paste and garlic paste.
- Stirring frequently, cook until the oil separates from the masala.
- Now add chicken and “bhunify” until the raw smell of the chicken goes off (about 10 minutes).
- Add curry leaves, black cardamoms, cinnamon sticks, green cardamoms, cloves, black peppercorns and potatoes.
- Cook for 2 minutes, stirring frequently, and then add 3-4 cups of water.
- Cover and cook on low heat until the chicken and potatoes are fully cooked.
- Lastly, add more water if needed to thin out the gravy and bring to one boil.
- Add green chilies, garam masala and chopped fresh coriander.
- Serve hot with roti or rice.
Lazeez aur Khushbudar Aloo Chicken
Ingredients
For paste
- Tomatoes 2 big
- Onions 2 big
- Water 1/4 cup
Curry
- Oil 1/2 cup or as preferred
- Cumin seeds 1 tsp
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Salt to taste
- Red chili powder 1 tsp or more to taste
- Turmeric powder 3/4 tsp
- Coriander powder 2 tsp
- Chicken on bones 1-1.2 kg
- Curry leaves 2
- Black cardamom 2
- Cinnamon sticks 2
- Green cardamoms 5
- Cloves 5
- Black peppercorns 8-10
- Potatoes 4-5 medium sized cut into big chunks
- Garam masala 3/4 tsp
- Green chilies 5-6
- Fresh coriander chopped
Instructions
Paste
- Fry the onions until golden brown. Take out on to a paper towel.
- Blend these fried onions, tomatoes and water into a smooth paste. Keep aside.
Curry
- Heat oil in a cooking pot and add cumin seeds.
- Once they splatter, add the onion paste and stir fry for 1 minute.
- Add ginger paste and garlic paste.
- Stirring frequently, cook until the oil separates from the masala.
- Now add chicken and “bhunify” until the raw smell of the chicken goes off (about 10 minutes).
- Add curry leaves, black cardamoms, cinnamon sticks, green cardamoms, cloves, black peppercorns and potatoes.
- Cook for 2 minutes, stirring frequently, and then add 3-4 cups of water.
- Cover and cook on low heat until the chicken and potatoes are fully cooked.
- Lastly, add more water if needed to thin out the gravy and bring to one boil.
- Add green chilies, garam masala and chopped fresh coriander.
- Serve hot with roti or rice.