Aloo Chicken

Get ready by cleaning the chicken and cutting it into medium pieces. Peel the potatoes and cut them into medium cubes. Chop the onions and tomatoes, slit the green chillies, whisk the curd, and wash and chop the coriander leaves.

Heat the oil in a kadai on medium flame for 1 minute. Add the cumin seeds, cinnamon and cloves, and fry for 30 seconds until they crackle. Add the onions and salt, then fry for 7 minutes until the onions turn golden.

OilCuminCinnamonClovesOnionSalt

Add the ginger garlic paste and green chillies. Fry on medium flame for 1 minute until the raw smell goes. Add the tomatoes, turmeric, red chilli powder and coriander powder, then cook for 5 minutes until the tomatoes become soft and oil shows at the sides.

Ginger Garlic PasteGreen ChilliTomatoTurmeric PowderRed Chilli PowderCoriander Powder

Add the chicken and mix it with the masala. Cook on medium flame for 6 minutes until the outside of the chicken turns white. Lower the flame, add the curd slowly and cook for 1 minute until it blends into the gravy.

ChickenCurd

Add the potato cubes and water, and mix well. Cover and cook on low flame for 18 minutes until the potatoes are soft and the chicken is cooked through. Cut the thickest chicken piece; the centre must have no pink colour and the juices must run clear.

PotatoWater

Add the garam masala and black pepper powder. Simmer uncovered on low flame for 3 minutes until the gravy thickens and a little oil appears on top.

Garam Masala PowderBlack Pepper Powder

Switch off the flame and add the coriander leaves. Serve the curry hot with rice, roti or chapati.

Coriander Leaves