Aloo Chicken ka Shorbay Wala Salan

Malzemeler

2 lbs boneless chicken breast

3–4 medium potatoes, peeled and cut into chunks

1/4 cup fried onions

1/2 cup tomato purée

1 tablespoon ginger paste

1 tablespoon garlic paste

1 tablespooon green chilli paste

1/4 cup plain yogurt

1/3 cup cooking oil

1 teaspoon cumin seeds

1 tablespoon dhania powder

1 tablespoon Kashmiri red chili powder

1.5 teaspoon red chili powder (adjust to taste)

1/4 teaspoon turmeric powder

1 teaspoon garam masala

4 cloves

2 black cardamom

2 bay leaves

1 teaspoon salt

2-3 cups water

1 teaspoon lemon juice

Fresh coriander leaves for garnish

Yöntemler

Fry the Onions:

Heat oil in a large pot over medium heat.

Add cumin seeds and let them sizzle for a few seconds.

Add sliced onions and sauté until they turn golden brown.

Add Ginger-Garlic Paste:

Stir in the ginger-garlic paste and cook for 2–3 minutes until the raw smell disappears.

Cook the Tomatoes:

Add chopped tomatoes to the pot.

Cook until the tomatoes become soft and the oil starts to separate from the mixture.

Add Spices:

Add coriander powder, red chili powder, turmeric powder, and salt.

Mix well and cook for another 2–3 minutes to blend the spices.

Incorporate Yogurt:

Lower the heat and add the plain yogurt.

Stir continuously to prevent curdling.

Cook until the mixture is well combined and the oil separates.

Add Chicken:

Add the chicken pieces to the pot.

Stir to coat the chicken with the masala.

Cover and cook on medium heat for about 15–20 minutes, stirring occasionally.

Add Potatoes:

Add the potato chunks to the pot.

Mix well and add water to achieve the desired gravy consistency.

Cover and cook until the potatoes are tender and the chicken is fully cooked.

Finish with Garam Masala:

Sprinkle garam masala over the curry.

Stir gently and simmer for an additional 5 minutes to enhance the flavors.

Garnish and Serve:

Garnish the curry with fresh coriander leaves.

Serve hot with naan, roti, or steamed rice.