Alu chicken salan served wid naan

Added by Afreen Masood 
to "FOODILCIOUS "COOKS @ WORK""

Alu chicken salan served wid naan

chicken 1 kg meduim sized pieces....
onions3-4 meduin siezzed finely sliced and golden brown in oil then take out the onions and put the in the blender add the tooatoes and blend it into a paste..( no need of adding addtional water now sin...ce tomatoes wil give away water too) blending onions after browning them gives a very sooth texture to the gravy)

yougurt 3 table spoons
oil half cup
tomato 400 gm tin pack( u can use fresh ones too ..3-4 medium size)
spices....whle garam masala...little bit of all....fro cloves,cinamom stick/blk pepper/black cardimon/bareleaf/zeera
salt 1.5 tea spoon full
coriander powder 3 teaspoons full

red chilly powder 2-3 teaspoons full(depends how much heat u want)
G/G paste 2 teaspoons

potaoes 4-5 medium siezed cut into half
corainder leaves few
green chilies 4-5
garam masala powder just a little bit like 1/8 of a teaspoon
.....

Method:

In a cooking pan add the remaining oil (which was used in frying the onions) when its hot throw i n the chicken add G/G paste ...cook for a minute add all the spices and salts now..stir for one more minute on hot flame ...now add the onion n tomoato paste when masala is bhoonified and oil separates( which usually takes 5-8 minutes..)add water nearly 2 cups and thepotatoes ...and simmer it for another 20 minutes...in the v end when potatoes are done.. add green chillies and coriander and sprinkle some garam masala on the top ....serve hot wid nan salad and rice.....enjoy :)

TIPS
take one piece of boiled potato from the gravy and mash it and put it back in the gravy at the very end really adds alot to the flavour and texture too "_

if u feel that 2 cup f water wil ake chiken v soft and it wil break in peces...u can always take out the chiken ppieces in a separate plate and wait till potatoes are done and then in the end add the chiken again... 

Posted in: Chicken