Name: Aloo murgir jhol ( masala chicken curry with potato ) recipe by Mahek Naaz at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: To mariande=chicken with bone ( cut into medium size pieces); 1 tsp Ginger garlic paste; Salt to taste; 1/2 tsp turmeric powder; 1/2 cup card; To prepare curry= Mustard oil 2 tabelspoon; whole garam masala( cinnamom-2 stick,cloves - 4,green cardamom - 3,bay leaves - 2; ginger garlic paste = 1 tsp; onion = 1 thinly sliced; Green chilli 2; onion puree 1; tomato puree 1 big; red chilli powder = 1 teaspoon; cumin powder= 1 teaspoon; garam masala powder = 1/2 teaspoon; Chopped coriander leaves; potato ( cut into quarter) 2 big; salt and suger to taste; 1 - 2 cup water to make it liquid stew.

Ingredients Serving: 4

To mariande=chicken with bone ( cut into medium size pieces)
1 tsp Ginger garlic paste
Salt to taste
1/2 tsp turmeric powder
1/2 cup card
To prepare curry= Mustard oil 2 tabelspoon
whole garam masala( cinnamom-2 stick,cloves - 4,green cardamom - 3,bay leaves - 2
ginger garlic paste = 1 tsp
onion = 1 thinly sliced
Green chilli 2
onion puree 1
tomato puree 1 big
red chilli powder = 1 teaspoon
cumin powder= 1 teaspoon
garam masala powder = 1/2 teaspoon
Chopped coriander leaves
potato ( cut into quarter) 2 big
salt and suger to taste
1 - 2 cup water to make it liquid stew.

Instructions

Clean the chicken pieces and then marinate with ginger garlic paste,turmeric powder,salt and curd.Leave for 15 to 20 minutes.
First shallw fry the potatoes along with salt and turmeric powder.keep aside.
Heat more mustard oil and temper with whole garam masala.
Then add sliced onion and green chillies and fry till in turns golden brown.Sprinkle little amount of salt and suger while frying the onion.
Then add ginger garlic paste and saute till raw smell ho away.
Then onion paste and tomato puree.Cook until oil leaves the masala and a nice tempting aroma emits.Also add cumin powder,coriander powder,rad chili powder and keep cooking.
Next add chicken and fried potato.
Cook on high flame for 10 to 15 minutes without covering the pan until moisture evaporates, then cook ob low flame for another 5 minutes.
Then add hot water and mix well.Cook for another 5 minutes on low heat with covering the pan.
Meanwhile check the salt.
Finally add garam masala powder and chopped coriander leaves. Cook for another 3 to 5 minutes.
Remove from the gas as the chicken becomes tender and grevy thickens as per your desire.
It is ready to serve with rice or roti.

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