Directions

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  1. Beat yogurt and add garlic-ginger paste and salt in it.
  2. Marinate chicken in yogurt mixture for at least 2 hours.
  3. Slice the onion thinly.
  4. Cut each potato into large pieces; so that each piece is roughly the same size. Season with salt.
  5. In hot oil fry the onions till golden brown.
  6. In the same oil add the marinated chicken and potatoes.
  7. Stir fry on high flame for a minute, or until the chicken changes colour.
  8. Reduce flame to medium and cover and cook for approximately an hour. Flip the chicken and potatoes every 15-20 minutes to cook evenly.
  9. When all water has dried up, continue to cook uncovered so that the chicken starts to brown/roast slightly. Turn off heat and serve hot.

 

Note

  • You can use whole chicken or pieces for this recipe. Whole chicken is more presentable, but I usually cook pieces because it’s easier to manage.