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1
Cut your whole chicken into 16 pieces, or ask your butcher to do so.
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2
In a bowl, make your marinade. Combine the yogurt, coriander powder, cumin powder, salt, turmeric powder, chili powder, garlic, ginger, black pepper and garam masala. Marinate the chicken in this mixture for at least 3-4 hours. The longer the better.
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3
In a large pot, boil 6-8 cups of water. While waiting for the water to boil, chop the peeled carrots and the cauliflower into large 2 inch pieces and set aside.To a large frying pan, heat up canola oil over medium heat. Add the chicken and marinade to this pot. Cover and cook for 25-30 minutes, stirring occasionally.
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4
When the pot of water boils, add in the cauliflower. Wait for the water to boil again before removing the florets. Next, add the carrots to the hot water. Allow the water to boil and cook for 2-3 minutes before removing from the water. Next add the onions to the hot water. Once the water boils again, remove the onions. Then, blanch the jalapenos and slice them in half lengthwise. Lastly, cook the potatoes in the boiling water for 5-8 minutes. Set these boiled vegetable aside.
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5
When the chicken is done, take the meat out of the frying pan leaving just the spices and gravy. Add the boiled vegetables to the frying pan and mix well to coat the vegetables with the spices and gravy. Add the chicken back into the frying pan and stir. Cover the pan and let the curry simmer over low heat for 5 minutes.
