Chicken & Potato in pickling spices

Chicken & Potato in pickling spices

by calum
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Chicken & Potato in Pickling Spices

Really great dish from Chetna Makan, again.  
Course Main Course
Cuisine Indian
Keyword Chetna Makan
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings 4 servings

Ingredients

  • 2 tbsp Mustard Oil or Vegetable Oil
  • 1 pinch Asafoetida

Spice Mix

  • 1 tsp Black Mustard Seeds
  • 1 tsp Fenugreek Seeds
  • 1 tsp Cumin Seeds
  • 2 tsp Fennel Seeds
  • 2 tsp Nigella Seeds
  • 4 Dried Red Chillis

Main

  • 2 Red Onions finely chopped
  • 4 cloves Garlic grated
  • 1 cm Fresh Ginger grated
  • 2 tbsp Tomato Puree
  • 1 1/2 tsp Salt
  • 1 tsp Ground Turmeric
  • 2 tsp Chilli Powder
  • 8 Chicken Thighs skinless and boneless
  • 100 ml Yoghurt
  • 8 Baby New Potatoes in 1/2 cm slices

Instructions

  • Heat the Mustard Oil in a large saucepan over a medium heat until the oil is smoking hot.  Add the asafoetida and sizzle for a few seconds then stir in the Spice Mix and cook for one minute.
  • Add the onions and cook for about 10 minutes or until the onions are golden brown.  Add the garlic and ginger and cook for a minute.  Then add the tomato puree, salt, turmeric and chilli powder.
  • Dice the chicken into bite-sized chunks.  Turn up the heat and add the chicken.  Cook on a high heat for 2 minutes (or until it no longer looks raw)
  • Add the potatoes and yoghurt; mix week and then cover and simmer for 20 minutes, until the potatoes are cooked.