½ chicken cut into pieces2 potatoes cut into 44 tablespoon butter4 tablespoon oil1 medium onion 1 tomatoe Fresh red chillies to taste 2 teaspoon garlic paste1 teaspoon ginger pasteWhole spices ( 3 green Elachi (cardomom), 3 cloves, 5 peppercorns, 1 star anise, 1 bay leaf, 1 teaspoon whole jeera, 1" stick cinnamon)Ground spices ( halder, kashmiri red chilli powder, paprika, salt, 1 ½ teaspoon dhana powder, 1 teaspoon jeera powder, 1 teaspoon garam masala)
Liquidise the tomatoes and red chillies in a processor.In a pot, heat the oil and butter, fry the onions till golden with the whole spices. Add ginger garlic. Fry for a minutes. Add all the ground spices, fry for a minutes, do not burn. Add the tomatoe chilli mixture. Cook till the oil seperates. Add the chicken and potatoes. Mix well till the chicken begins to change colour. Add water and allow to cook covered on medium low heat.Add water if required.Garnish with fresh dhania (coriander) and fresh cut red chillies.