Chicken & Potato Curry

Ing:
1 chicken, cut into 8-10 pieces.

Marinate the chicken in:
4 tbsp yoghurt
half tsp ginger paste
half tsp garlic paste
quarter tsp turmeric powder
1 tsp cumin/coriander powder
pinch of red chilli powder
1 tsp lemon juice
quarter tsp salt

Set aside for at least 2 hours if possible.

Other ingredients

3-4 grated or chopped onions
4 tomatoes, chopped roughly then blended into a puree with quarter cup milk
1 level tbsp tomato paste
3-4 green chillis, or to taste
1 tsp coriander powder
half tsp cumin powder
quarter tsp turmeric powder
1 tsp garam masala
3-4 potatoes, quartered
half tsp ginger/garlic pastes
3 tbsp cream
salt to taste
4-5 tbsp oil
1 tsp cumin seeds
1-2 sticks cinnamon
1 tsp fenugreek leaves
2-3 tbsp coriander leaves

I prefer making this in the pressure cooker, it gives a better results and the chicken turns out very tender, but if you don't have a pressure cooker you can make it in a regular pan.

Heat the oil, add fenugreek leaves, cinnamon stick, cumin seeds and 1 slit green chilli, followed by the onions. Fry until onions are golden brown. Add the ginger/garlic pastes. Fry for a few seconds then add the chicken pieces. With the heat on high, cook them for about 3-5 minutes, turning them over to seal the other side. Once the colour of the chicken turns pale/white, add the tomato paste and the cumin, coriander and turmeric powders. Mix and cook for a minute or two, then add the blended tomatoes and a tsp of salt. Cook until the tomatoes thicken, add some water if necessary, then close the pressure cooker and cook for 8 minutes. Remove the steam and open the pressure cooker, add the potato quarters and the remaining green chillis, close the pressure cooker again and cook for 2 whistles or about 5 minutes, just to cook the potatoes. Open the pressure cooker again, if you need to add some water go ahead, and then add the cream. Adjust salt if needed. Cook for 5 minutes on very low heat, sprinkle garam masala and coriander leaves. Turn off the heat and serve!