Growing up we didn’t have a spicy version of this particular dish. Our dad was allergic to chilies so we just had a plain turmeric version of this.
Which was perfectly fine with us until we’d go to our aunts’ houses where more traditional versions of this were made and my dad armed with his small bowl full of lime wedges to calm his mouth down and of course to counter the chilies’ reaction on him.
And of course the potatoes were always my favourite part of the dish for me.
Ingredients
- One whole chicken (cut into pieces) or two pounds bone-in chicken thighs.
- 2 teaspoon cumin
- 2 teaspoon coriander
- 2 teaspoon turmeric
- 2 teaspoon Kashmiri chili powder
- 1 teaspoon chili powder (Indian)
- 2 teaspoon garlic paste/ 5 cloves garlic minced or grated
- 2 teaspoon ginger paste/ 2 inch knob minced
- 3 medium potatoes (golden)
- 1 yellow onion (medium)
- 3 tbsp ghee/ butter
- salt
Directions
- In a Dutch oven or a heavy bottom pan add two tablespoons of ghee and add the minced onions. When it’s slightly turned golden add the garlic and ginger. Cook for a minute before adding in all the spices. Add in cumin, coriander, kashmiri chili powder, chili powder and turmeric. When the ghee/oil comes to the top of the spices add in the chicken.
- Mix the chicken in well with all the spices making sure it’s all covered. Add salt. Let the chicken cook for about 10 minutes and add water almost to cover the chicken. Give it a good mix and add in the potatoes and cook for another 25-30 minutes.
- Pile it on top some steaming basmati rice and go to town. Of course you could always eat it with some roti or naan.
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