Ingredients Required for Preparing Chicken Jaipuri

• 750 g – chicken (cut into small pieces with only few bones left in)
• 250 g – small potatoes
• 3 – medium sized onions
• 2 cups – stale curd
• 2 cups – water
• 3 tbsp – fresh coriander leaves, broken-up
• 1 long piece – ginger
• 1 1/2 tsp – chilli powder
• 2 tsp – garam masala
• 6 cloves – garlic
• 4 – medium sized tomatoes
• 2 tsp – turmeric
• salt to taste

Method For Preparing Mughlai Dahi Aloo Murgi

1. Scrub and boil unpeeled potatoes.
2. When cool, peel them off and cut them into halves lengthwise, and place in a shallow dish.
3. Mince onions, garlic, herbs and ginger together, mix them with the salt, garam masala, chilli powder and the stale curd.
4. Take half of this onion mixture and mix the potatoes and well washed pieces of chicken with it.
5. Keep it aside for 1 to 2 hours.
6. Now take a large, heavy aluminium saucepan, fry the remaining of the onion mixture in ghee.
7. Add turmeric, and soon after put in the sliced tomatoes, and fry gently for a little while longer.
8. Now add seasoned pieces of chicken, mix thoroughly and fry for 5 to 10 mins.
9. Next add the 2 cupfuls of warm water, bring to boil, then turn the heat low and cook with the lid on until the chicken is tender.
10. It would be so in about one and half hours.
11. Add now the seasoned potatoes, carefully mixing them in with the chicken.
12. Should you feel so add a little more hot water and simmer on the gas ring or in the oven for 30 mins.
13. Serve it with pulao or other vegetable dishes.