Aloo chicken is one of my favorite chicken dishes, especially when Aloo chicken has prepared with mustard oil it becomes a more mouth-watering dish. I choose this because it is my favorite and also it keeps us warm during winters.
- Chicken – 1 kg
For the marination :
- turmeric powder 1/2 tsp
- salt to taste
- 3 tbsps yogurt
- 1/2 tsp ginger garlic paste
- lemon juice 2-3 tbsps
- 1/2 tsp red chilly powder
- a paste of one small onion
- 1/2 tbsp mustard oil
For the curry :
- Saloni Mustard oil – as needed for frying
- Potatoes – 3 medium sized, diced into 6-8 quarters
- Onions – 2 medium sized
- Tomatoes – 2 medium sized, pureed
- Sugar – 1 tsp
- Ginger garlic paste – 1 tsp
- Garam masala – 1 tsp
- chilly powder – 1 tsp
- turmeric powder – a pinch
- salt to taste
- coriander powder – 1 tsp
- green chilies – 2
Step 1. Marinate the chicken with the ingredients under the label marination. Let it marinate for 30-45 minutes
Step 2. Heat 7-8 tsps mustard oil in a kadai.
Step 3. Add potato cubes.
Step 4. Fry the potatoes till they are light golden in color.
Step 5. Remove on a paper towel.
Step 6. Place the chicken pieces in the same vessel without the marinade and fry on both sides till chicken starts to change colour.
Remove and keep aside.
Step 7. Add chopped onions, sugar and fry until golden brown.
Step 8. Add ginger garlic paste and roast well for two minutes.
Step 9. Add garam masala and mix well.
Step 10. Add chilly powder, turmeric powder, salt, and tomato purée.
Step 11. Add 1/2 cup water and cook for two minutes.
Step 13. Add the fried chicken, marinade, coriander powder and cover and cook on a slow flame.
Step 14. After 15-20 Minutes add whole green chilies, water, fried potatoes
Step 15. Cover and cook until potatoes are done. Your Aloo chicken is ready