By Moumita Paul
1 hr 20 mins
Marinade the chicken with lemon juice, turmeric-chilli powder, mix well. Refrigerate it for 45 mins -1 hr.
Peel out the potatoes, cut into halves, prick with forks, smear with turmeric & salt. fry in mustard oil until golden.
Fry sliced onion with 1/2 tsp sugar, bay leaf, cardamoms, cinnamon, cloves, peppercorns, add tomatoes, fry until golden. Make its paste with green chilies.
Heat the pan with mustard oil, add bay leaf, turmeric& chilli powder, add the masala paste, curd, cumin-coriander powder, cook until raw smell goes off.
Add chicken into the pan with fried potatoes, mix well with masala. Cook until release oil from sides. Add salt & hot water.
When potatoes & chicken get soft & juicy. Turn off the heat. Serve at lunch or dinner with rice, roti or paratha