Sunday Special Chicken Curry

• Small chicken 1, approx 750gms, cut into medium size bone-in pieces

For Marination :

• Curd 1/2 cup
• Onion 1 medium size, chopped
• Ginger 1" long piece
• Garlic 10 small cloves if the cloves are big in size then 5 cloves
• Green Chili 2 or to taste
• Turmeric powder 1 teaspoon
• Red chili powder 1/2 teaspoon or to taste
• Tomatoes 2 medium size, chopped

Other Ingredients :

• Potato 2 medium size, halved
• Onion 2 medium size finely chopped
• Ginger paste 1 tespoon
• Garlic paste 1 tablespoon
• Bay leaf 1
• Fenugreek/Methi seeds 5 to 6 seeds
• Green Cardamom Pods -2
• Clove 2
• Cinnamon Stick 1" long
• Little Javetry
• Salt & sugar as per taste
• Mustard oil - 4 tablespoons
• Cilantro - 2 tablespoons chopped

• Clean and wash the chicken under tap water and put in a large strainer & keep aside for 30 minutes.
• In the meantime take the 1 chopped onion, garlic, ginger, green chili in a grinder and make a paste.
• After 30 minutes take a large bowl and place the chicken pieces into it and marinate it with curd turmeric, red chili, onion garlic ginger & chili paste, chopped tomatoes and 1 tablespoon oil and set aside for 1 hour.
• Now heat the remaining oil in a heavy bottomed pan and fry the potatoes till golden brown and keep in a bowl.
• In the same oil add the whole garam masala (green cardamom pods, cloves, cinnamon stick, little javetry, bay leaf, methi seeds) and fry till they start splatturing.
• When they'll start splatturing add the onion and some salt and sugar and cover the pan and simmer it to make the onion soft.
• When the onion will be soft add the ginger garlic paste and fry for 5 minutes with adding little water.Now add the marinated chicken and cover the pan and cook the chicken on medium heat for 15 minutes.
• After 15 minutes open the lid and higher the heat to evaporate all the water came out from the chicken.
• When all the water will be evaporated fry the chicken with the masala till oil comes out from the masala.
• When oil starts coming from the masala add 2 cups of water in to the pan and place all the curry in a pressure cooker, add fried potatoes and pressure cook with 2 whistles.
• If you do not have any Pressrue Cooker, cook the chicken curry in the same pan where you stir fried the chicken with the spices. Add 2 cups of hot water to the pan and cook the chicken with an airtight lid on medium low heat for 15-20 minutes, till the chicken and potatoes are tender.
• When the pressure will be out from the cooker open the lid, add chopped cilantro and serve the "Murgir Jhol" with steamed rice.