Jan 3 # 1 of 1
1 chicken, about 2 pounds (1kg)
2 teaspoons ground turmeric
4 fl ounces (125ml) yogurt
1 teaspoon sugar
Salt to taste
1/2 pound (225g) potatoes
2 fl ounces (50ml) melted ghee or oil
1/2 teaspoon cumin
2 sticks cinnamon
4 pods cardamon
4 cloves garlic, chopped
1 onion, sliced
Juice of 1 onion
2 teaspoons ginger juice
3 teaspoons ground chilli
2 teaspoons ground cumin
2-3 bay leaves
4 tomatoes, quartered
Cut chicken into large pieces.
Wash, drain and marinate in 1 teaspoon ground turmeric, yogurt, sugar and salt.
Peel and cut potatoes into big pieces and rub with salt and remaining ground turmeric.
Heat ghee or oil in a pan over medium heat and fry potatoes till slightly browned. Remove from oil.
In the same hot oil, fry cumin, cinnamon and cardamon for 1 minute, then add chopped garlic and sliced onion and stir-fry till light brown.
Add chicken, onion juice, ginger juice, ground chilli, ground cumin and bay leaves. Stir well.
Cover the pan and simmer till liquid has dried up.
Add 1 1/4 pints (700ml) water, stir to mix ingredients and cover the pan again.
When chicken is cooked, add potatoes and cook for a further 20 minutes.
Finally, add tomatoes and remove pan from heat.
Gravy should be thick.
Serve with plain rice or bread