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Ingredients
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Quantity
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Chicken pieces – cut into serving
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4 ½ pounds
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Salt
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2 tsp or to taste
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Freshly ground black pepper
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Garlic cloves – chopped
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14 or more to taste
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4” piece fresh ginger root – chopped
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1 piece
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Vegetable oil
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½ cup
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Ground asafetida (optional)
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1 pinch
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Cumin seeds
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2 tsp
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Cinnamon stick
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4”
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Cardamom pods
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12
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Whole cloves
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10
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Dried red chillies
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6
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Whole cloves
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10
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Ground turmeric
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1 tsp
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Cayenne pepper
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½ tsp or to taste
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Chopped tomatoes
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¾ quart
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Potatoes – cut in 1 ½” chunks
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1 ½ pounds
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Sprinkle chicken lightly with salt and black pepper and set aside.
Blend garlic, ginger and 3 tablespoons water into paste. Put oil in wide
nonstick pan over medium- high heat. When oil is hot put asafetida in pan. A
few seconds later put in cumin. Wait 10 seconds and put in cinnamon, cardamom,
cloves and red chilies. Stir. Put in garlic and ginger. Stir and fry for 2 minutes.
Put in chicken, turmeric, and cayenne, Sir-fry for another minutes. Put in
tomatoes, potatoes, 1 ¼ cups water and 1 teaspoon salt. Bring to a boil, cover,
turn to low and simmer gently 25-30 minutes, until potatoes are tender. Remove
hard spices before serving.
