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I large chicken cut on the bone.
3 large onions sliced thin
2 tomatoes chopped
Whole garlic bulb minced
1 inch square ginger
2 handful of chopped coriander
3 green chillies chopped
2 tbsp dried methi
Quarter cup of oil…
5 small potatoes…peeled and quartered.

INGREDIENTS:

Whole spices;
3 cloves
5 peppercorns
2 bay leaves torn
1 peice cassia or cinnamon
3 cardamoms split.

Powdered spices
2 tbsp coriander
2 tbsp curry powder( Rajah mild madras)
1 tbsp cumin
2 tbsp chilli powder
2 tbsp tandoori masala powder (I only use Raja)
2 tbsp salt ( if you use potatoes)
1 tbsp tumeric

3 tbsp tomato puree

Heat oil…add whole spices…sizzle till bit darker and you get aroma.
Add your oinions, and green chillies and salt.
Cook till onions softened then add garlic and ginger…cook again till oil separating a bit.
Add tomato puree and 1 chopped tomato.

METHOD:

Keep cooking this on low heat…covered till tomatoes softened and mushy and oil splitting.
I add splashes of water till its all cooked down soft…not dry.

Now add all the powdered spices…here you cook the spices…again adding splashes of water…wait for oil to split then add water again cooking for about good 10 mins….then when oil splits add your chicken.

Put flame up…rapid cook off half the water that comes out…then reduce heat and cook for about 10mins.
Add potatoes and now you cook this on medium for few mins till the oil comes to top.
Add half cup water…other tomato and 1 handful of coriander.

Gently cook till potatoes and chicken done but you don’t want too much fluid…taste to check seasoning.
Garnish with remaining coriander, stir serve.

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