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1
First marinate the chicken breast pieces with salt and turmeric powder.
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2
Close the container and store in freezer for 1 hour.
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3
Parboil the potatoes and peel them.
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4
Then cut them into halves.
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5
In a separate bowl, add the onion puree, ginger garlic paste and tomato paste one after another.
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6
Now add cumin powder and red chilli powder.
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7
Mix well and keep aside, lidded.
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8
This is the masala of the curry.
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9
Bring the oil to boil and fry the potatoes from step 2 till they just turn golden.
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10
Remove and place on paper towels.
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11
Maintain temperature of the oil.
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12
To the hot oil, add the garlic cloves.
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13
Take care as to not burn them.
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14
Lightly toast cumin seeds, dry red chillies, bay leaves and sugar till oil turns red and fragrant.
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15
Add the masala from step 3 and keep frying till oil leaves the mixture and appears on the edges.
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16
This is a sure shot sign of the fact that the masala has been cooked.
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17
Add 2 cups of water and add the marinated chicken breasts.
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18
Bring it to boil and close the lid.
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19
After 5 minutes, open the lid off the vessel and add the fried potatoes.
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20
Close the lid and boil for another 10 minutes, preferably in a pressure cooker.
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21
Finally sprinkle garam masala and chopped coriander leaves.
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22
Your chicken curry is ready!!
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23
Nom.
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24
Nom.
