Chicken curry cooked with potatoes

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Elements -

Chicken meat - 1 kg

Potato medium size - cut 5-6 pieces of peas and cut into 2 pieces

Onion Kochi - medium size 1am

Garlic Thrush - 3-4 Kwa

Onion bowl - 3 teaspoon: spoon

Garlic spoon - 1 teaspoon: spoon

Ginger Bread - 1 teaspoon: spoon

Yellow grated - 2 teaspoons

Chilli powder - 2 teaspoons

Kashmiri chilli powder - 1 teaspoon

Cumin powder - 1 teaspoon

Hot spice powder - 1 teaspoon

Cinnamon - 1 inch 2-3 pieces

Cardamom - 2 o'clock

Baypata - 1am

Salt - 2 teaspoons / flavors

Sugar - 1 pinch

Oil - 1/2 cup

System -

Cut the chicken, wash it with water, garam masala ginger, turmeric powder, chilli powder, Kashmiri chilli powder, cumin powder, salt, sugar 1 teaspoon and keep aside with oil. Now heat the oil in a pan and keep the potatoes reddish. Now put oil on the pan in the pan and keep aside the onion and roast the garlic with all the cinnamon, cardamom, bay leaf, and stir in the oil and cover the garlic with red dough. Cook a little, so that the meat gets out of the meat so that the meat gets boiled. When the meat is half cooked, cover it with potato paste. Once the meat is boiled, cover it with a spoonful of sesame seeds. When the spleen starts to boil and if the amount of flour and hot nasalas are covered, then turn off the oven and keep it covered for 10-15 minutes. Serve down after 10-15 minutes.

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