Degi Style Aloo Chicken Shourba
Serves 1
Directions
- 1Fry chicken in cooking oil for 5-6 minutes until browned and water has evaporated.
- 2Remove chicken from the oil and set aside.
- 3Add chopped onions to the oil and fry until brown.
- 4Add cardamom, cloves, tomatoes, a splash of water, and ginger-garlic paste; sauté for one minute then cover and cook for 10 minutes on low heat to soften.
- 5Add red chili powder, cumin powder, crushed coriander, turmeric, kashmiri chili powder, salt, and potatoes; sauté for 3-4 minutes.
- 6Return the chicken to the pan, add yogurt and green chilies, and sauté until the water from the yogurt and tomatoes evaporates.
- 7Add water and cook covered on low heat for 10 minutes until chicken and potatoes are tender.
- 8Turn off heat and stir in the nutmeg-mace powder and garam masala.
Ingredients
- 150 ml cooking oil
- 0.5 kg chicken
- 2 whole onion, medium size
- 2-3 whole green cardamom
- 3-4 whole clove
- 2 whole tomato, medium size
- 2 tbsp ginger garlic paste
- 0.5 tbsp red chili powder
- 0.5 tbsp cumin powder
- 1 tbsp coriander, crushed
- 0.5 tsp turmeric powder
- 0.5 tbsp kashmiri red chili powder
- 0.5+ tbsp salt
- 3-4 whole potato, cut in large pieces
- 0.5 cup yogurt
- 3-4 whole green chili
- 600 ml water
- 0.5 tsp nutmeg and mace powder
- 0.5 tsp garam masala
Tips
- Frying the chicken first prevents it from breaking during cooking, keeps it juicy, and removes unpleasant odors.
- If onions and tomatoes are not fully melting into the gravy after sautéing, you can blend the mixture before adding the chicken.
- Add yogurt while the heat is low to prevent it from curdling in the hot curry.
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