Chicken- 1kg cut into medium size pcs
Onions-2 med size
Green Chili-1pc or more
Coriander Leaves- 2Tbspn chopped
Ginger-1inch
Tomato- 1 med size
Kashmiri chili- 5pcs
Turmeric powder-1/2 Tspns
Pepper Corn-5 to 6
Vinegar- to taste
Cumin seeds- 1Tspn
Cinnamon- 2pcs
Cloves-4pcs
Oil-2 Tbspn
Ghee or Butter-1 Tbspn
Salt- To taste
Sugar to taste
Grind above all to a fine paste except salt, sugar, oil/Ghee.
Method:
1.In a vessel, pour oil, butter/Ghee and add the masala. Fry till the oil separates. Add the chicken and let mix well with the masala and cook for 3 mnts.
2.Rinse the blender with 2 cups of water used to grind the masala and pour this into the dish.
3.Add salt and sugar and let cook until oil appears on the top.
4.The curry should be of thin consistency as you will be adding potatoes to this.
5.Cut 2pcs of med size Potato in round slices and shallow fry them and add to the dish at the end.
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