Spicy Chicken with Potato

Spicy chicken with potato, its a nice combination which everyone like. Its bit spicy and dry side dish. Here is delicious spicy chicken with potato recipe for you all to try.

Ingredients

To marinate

• Chicken 1 kg, medium pieces with bones
• Turmeric Powder 1/2 tsp
• Red Chilli Powder 3 tsp
• Kashmiri Chilli Powder 1 tsp
• Coriander Powder 2 tsp
• Garam Masala Powder 1 1/2 tsp
• Garlic 5 cloves, crushed
• Ginger 1 medium piece, crushed
• Lime Juice 1 1/2 tsp

To saute

• Onion 2 medium size, chopped
• Tomato 1 medium size, chopped
• Potato 2 medium size, peeled and cubed
• Garlic 4 cloves, chopped
• Ginger 1 medium piece, chopped
• Green chilli 4, slitted
• Whole Black Pepper 1 1/2 tsp
• Fennel Seeds 1/2 tsp
• Cinnamon 1 stick
• Cloves 3 
• Cardamom 3 
• Bay Leaves 2
• Turmeric Powder 1/4 tsp
• Red Chilli Powder 1 tsp
• Coriander Powder 2 tbsp
• Garam masala 1 tsp
• Coconut slices 1/2 cup
• Curry Leaves 2 sprig
• Oil 2 to 3 tbsp 
• Water 1/2 cup to 1 cup
• Salt

Method

Heat a small pan over low heat and dry roast the coriander powder, red chilli powder, kashmiri chilli powder, when it turns dark brown colour add turmeric powder and garam masala and stir for a minute . Keep stirring while roasting the spices without burning them. 

Marinate the chicken pieces with above roasted masalas, crushed ginger and garlic with lemon juice and salt. Keep in the fridge for 1 hour, for best result marinate overnight.

Heat a medium size thick bottomed sauce pan and pour 2 tbsp of coconut oil, add cinnamon, cloves, cardamom, bay leaves, fennel seeds, and 1 sprig curry leaves and saute for 2 minutes. Add chopped onion and saute for 2 minutes. Add chopped ginger and garlic and saute for 2 minutes. Add coconut slices and fry for 2 minutes. Add green chilli and tomato and saute till tomato turns soft. Now add the red chilli powder, coriander powder, turmeric powder and garam masala powder, saute for 2 seconds. Add the marinated chicken pieces and cubed potatoes combine everything well and saute for 3 to 5 minutes. Add 1/2 cup of water, bring to boil and let it stand for high flame for 3 minutes. Cover and cook over medium heat for 10 to 15 minutes or until the chicken ooze out water. Open the lid , mix well and cook until all the water evaporates. Reduce heat to low and add the remaining coconut oil, crushed black pepper, curry leaves and dry roast in the low flame till it turns dark brown. Adjust the salt and spices. Remove from flame and let covered and keep for 5 minutes before serving. Serve as a side dish with Rice or Roti.

NB: if you have shallots/ small onion,  use that instead of onion that tastes good. Adjust spice according to your taste. Enjoy cooking.