Chicken & Potato in Pickling Spices
Really great dish from Chetna Makan, again.
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.