- Chicken- 1 kg
- Boiled eggs- 3
- Potatoes- 2
- Onions- 3
- Cinnamon- 1 inch long stick
- Cloves- 5
- Green cardamom- 3
- Bay leaf- 2
- Black cardamom- 2
- Cumin seeds- 1 tsp
- Turmeric powder- 1 tsp
- Chili powder- 1 tsp
- Kashmiri chili powder- 2 tsp
- Coriander powder- 1 tbsp
- Curd- 5 tbsp
- Salt- to taste
- Ginger garlic paste- 3 tsp
- Green Chili paste- 2 tsp
- Mustard oil- 6 tbsp
- Green chilies slit- 5
Marinate the boiled egg and potatoes in turmeric powder and salt. Set aside for 30 minutes and shallow fry them in 2 tbsp oil.
Meanwhile fry one onion till brown and make a paste of it with curd. Set this paste aside or refrigerate it till you use it.
Make paste out of the second onion and marinate the chicken with the onion paste, salt, green chili paste and ginger and garlic paste.
Marinate the chicken for at least 3 hours or overnight.
Heat mustard oil in a pan if you are using kachi gani heat till it emanates fumes and only then continue cooking.
Add cumin seeds and all the whole spices cinnamon, cloves, cardamom, bay leaves) and saute them for a minute or two.
Add chopped onion and saute till the onion is translucent. Now add the marinated chicken along with the curd-onion paste, spice powders and cook for 10 minutes.
Add a little water if you want thicker gravy. I have this curry with rotis so I don’t add much water. Besides the chicken releases sufficient water to form a gravy.
Once the chicken has cooked add the fried boiled eggs and potatoes and simmer the curry for 5 minutes.
Garnish with slit green chilies and the curry is ready. Serve with rotis or parathas