Royal Chicken Curry

Ingredients:

• 600g chicken with bone (cut into medium pieces)
• 1 large potato (cut into 4 pieces)
• 1/2 cup tomato paste
• 1 1/2 cup onion (sliced)
• 1 tbsp. ginger paste
• 1 tbsp. garlic paste
• 100g plain yogurt
• 1/2 tsp. turmeric powder
• 2 tsp. kashmiri red chili powder
• 1/2 tsp. sugar
• 5 tbsp. oil
• 1 tbsp. pure ghee
• 200 ml water
• 1 tbsp. fresh cream (for garnish)
• 1 hard boiled egg (for garnish)

For dry roast:

• 1 tsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. poppy seeds
• 1/2 tsp. fennel seeds

To temper:

• 1" cinnamon stick
• 4 cloves
• 3 green cardamom
• 7 black peppercorn

Making Procedure:

Clean and wash the chicken. Then marinate the chicken with ginger-garlic paste and yogurt, cover and keep it in refrigerator for 2 hours .

Heat oil in a kadai, add the potato pieces and fry till golden. Then remove from the oil and keep aside. Add the sliced onion into the same oil and fry till transparent. Remove from the oil and let it cool. After that, make a paste of fried onion with all the ingredients for dry roast list and keep aside for later use. 

Add ghee and sugar into the same oil. Then add tomato paste and fry it for 3-5 min on medium heat. Add the onion-masala paste, kashmiri red chili powder, turmeric powder and fry it for 2 minutes.

Now add marinated chicken, stir well and fry for 2-3 minutes on high heat. Reduce the heat; then add salt, mix well and cook it covered for 8-10 minutes. After that open the lid, add fried potatoes and water. Stir well and cook it covered until the chicken and potatoes are completely done. 

Remove from heat and garnish with fresh cream & boiled egg.

Serve hot with any pulao or plain rice.