All measurements using level spoon or measuring cups.
1 whole medium chicken on bone cut.
3 to 4 tablespoons oil.
3 tsp salt
2 bay leaves
3 cardamoms split
2 cinnamon sticks
3 large onions chopped small
1 small green bell pepper finely chopped.
Fresh chillies per taste minced
3 tbsp dried methi
2 fresh tomatoes chopped
1 whole garlic bulb minced
1 inch square ginger minced
3 tbsp tomato puree
8 New Jersey potatoes (similar size)
10 Okra, top and tailed
1 tbsp turmeric powder
2 tbsp chilli powder
1 tbsp cumin powder
2 tbsp coriander powder
1 tbsp curry powder
2 tsp Kashmiri chilli powder
1 tsp of cinnamon powder (grind couple of cinnamon in spice/coffee grinder)
Add split cardamoms, bay leaves, cinnamon stick and few cloves to heated hot oil.
Once oil fragrant add onions, salt and fry for about 5 mins.
Add the minced garlic and ginger, fresh tomatoes, chillies and bell pepper, dried methi.
Cook for another 5 mins.
Add tomato puree, half cup water and cover and cook till everything softened and water almost gone. Uncover and cook a little till dryish.
Now add quarter cup of water, bring to simmer add all the powdered spices. Stir well and cook this till the oil starts to split to top.
Keep adding splashes of water to prevent sticking and the oil really starts splitting.
Add chicken but leave uncovered and cook stirring frequently until you see some water come out. You keep cooking this on medium for a good 10 mins. Add your potatoes.
From this point you will not add any more water but cook the chicken in the juices that are released with the pan covered stirring occasionally to ensure nothing sticks.
Slow and low heat.
You want a thick sauce, so cook off liquid.
Taste and adjust salt/heat to your palate.
Stir in another handful fresh coriander, 1 tsp of cinnamon powder, stir in and serve.
Add coriander stalks and cover and simmer on low till chicken and potato is cooked. About 5 minutes before chicken is done add your okra. Cook partially covered till your okra is cooked.
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