Pic cred: Ruhana Ebrahim
Rec cred: @mama_taught_me_well
•1 kg chicken pieces (washed and drained),•1 big onion (sliced),•1 stick taj (cinnamon),•2 elachie pods (cardamom),•2 bay leaves (optional),•2 star anise,•5 large tomatoes (liquidized),•2-4 tablespoon tomato puree (optional !),•½ - 1 tablespoon red ginger garlic masala,•1 ½ teaspoon Kashmiri chilli powder,•1 teaspoon salt (or more to taste),•2 teaspoon dhana jeeroo (coriander cumin) powder,•Pinch turmeric powder,•4 medium potatoes (peeled, quartered and fried in deep fryer),•4 baby marrows (optional, grated)•Fresh coriander (chopped).
1. In a deep pot, heat oil and add onion, taj and elachie.2. Braise until golden, then add powdered spices and masala.3. Braise until fragrant, then add in chicken pieces.4. Mix well to coat the chicken and allow to cook on medium heat till chicken water has burnt out.5. Then add tomatoes (and puree and baby marrows if using), and allow liquid to reduce till thickened.6. Add fried potatoes and more water to form gravy, and allow potatoes to boil with chicken to soften and absorb gravy.7. When consistency of gravy you desire is reached, garnish with coriander.8. Serve with rice, fried papar and pickle#mamataughtmewellrecipes
Note: The baby marrow thickens the gravy and also adds depth of flavor to the curry, giving it the smokiness like degh cooking. It also helps to thicken the gravy.
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