Akbari Chicken Curry

Akbari Chicken Curry

500 gm chicken (I have used boneless chicken here)

1 large potato, cubed/2-3 small baby potatoes

1 tbsp ginger garlic paste

Dry masala

½ tsp cumin powder

½ tsp coriander powder

½ tsp garam masala

½ tsp chicken masala powder (optional)

½ tsp red chilli powder

¼ tsp turmeric powder

1 tbsp kasuri methi

For tempering

3-4 cloves

Small cinnamon

2-3 green cardamom

1 black cardamom

1 bay leaf

1 tsp cumin seeds

1 tsp coriander seeds

Mughlai paste

1 cup browned onion paste

2 tomatoes, blanched and skinned

2 tbsp readymade tomato puree

For brown onion paste

Thinly slice 2 onions. Heat some oil to smoking hot. Deep fry the onions till they brown. Do not burn them.  Blend them in a mixer with the blanched tomatoes.

Heat some oil. Add the tempering ingredients. 

Add the cubed potatoes. Stir fry.

Add the ginger garlic paste and the mughlai paste. Sauté for a few minutes. Now add the dry masala. 

Bhuno. Add the chicken pieces and fry for 3-4 minutes.

 Add a cup of water, cover and cook till done.