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Ingredients Jump to Instructions ↓

  1. 4 1/2 lbs 2043g / 72oz Chicken pieces - cut into servings

  2. 2 teaspoons 10ml Salt - or to taste

  3. Freshly ground black pepper

  4. 14 Garlic - or more to taste, chopped

  5. 1 Fresh ginger root - chopped

  6. 1/2 cup 118ml Vegetable oil

  7. 1 Ground asafetida - optional

  8. 2 teaspoons 10ml Cumin seeds

  9. 4 Cinnamon stick

  10. 12 Cardamom pods

  11. 6 Dried hot red chilies

  12. 10 Whole cloves

  13. 1 teaspoon 5ml Ground turmeric

  14. 1/2 teaspoon 2 1/2ml Cayenne pepper - or to taste

  15. 3/4 Chopped tomatoes

  16. 1 1/2 lbs 681g / 24oz Potatoes - cut in

  17. 1 1/2" chunks

Instructions Jump to Ingredients ↑

  1. 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 1/4 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.

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