Love homemade chicken curry? Then you have to try this delicious version which is so easy and super comforting. Super soft and succulent pieces of chicken with a gravy to die for – this chicken curry is meant for everyone.
Thoroughly wash and clean the chicken pieces. Pat them dry with a paper towel ensuring there is no extra water.
Marinate the chicken with garlic paste, ginger paste, salt, garam masala, yogurt, mustard oil and lemon juice. Mix well with hands. Marinate for 30 minutes to two hours.
Heat oil in a kadhai. Once the oil gets hot and starts to smoke, temper it with cardamom, cinnamon, cloves, bay leaves and dried red chillies. Stir for a second.
Add the thinly sliced onions and fry till they turn translucent. The onions have to be caramelised before you add the chicken so keep stirring for ten to fifteen minutes.
Add some sugar to help the onions caramelise faster. Stir for another five minutes.
Add the marinated chicken and potatoes and stir. The chicken needs to be cooked thoroughly till all the rawness in it disappears. Keep frying in medium flame for ten to fifteen minutes.
Cover and cook the chicken in low flame and let it simmer till the chicken is almost done. Should take around fifteen to 20 minutes. Keep checking in between.
Take the lid off and add hot water. Do not add cold or room temperature water as it won’t give the desired results. Add hot water and let the curry come to an aggressive boil. Let it keep boiling till you achieve your desired consistency.
Check if the chicken and potatoes are cooked completely. Garnish with fresh coriander leaves. Serve with rice, pulao, roti, paratha or puri.