3 medium sized potatoes, peeled and quartered
Salt to taste
2 tbsp oil
1 tbsp Ginger and Garlic Paste
1tsp Turmeric powder (Haldi)
1 tsp Paprika
1/2 tsp Red Chilli powder
1 tsp Cumin powder (Zeera)
1/2 cup Golden fried onions
1 Can diced tomatoes
1/2 tsp green chilli paste
2 tbsp yogurt
1/4 cup chopped Cilantro
3 cups Basmati Rice
1/2 cup Frozen Peas
Wash the chicken and add ginger and garlic paste, salt, chilli powder, paprika, haldi and zeera powder.
Soak the potatoes in water until ready to use.
In 2 tbsp oil, add the marinated chicken and fry for 3-5 minutes until color changes. Add the potatoes now.
Blend the tomatoes and the fried onions together. Add green chillies and yogurt.
Add this blended mixture to the chicken.
Cook until chicken and potatoes are tender.
And oil shows on top. Garnish with cilantro and serve over rice.
Boil the 8-10 cups of water and add the soaked rice. Cook until almost tender and add the frozen peas. Cook for another few minutes and drain it in the strainer. Return the rice to the pot and cover and place on lowest flame on a griddle for 5-10 minutes and fluff with a fork before serving.