Cut & wash the Chicken thoroughly. Marinade the Chicken with Salt and Ginger Garlic paste and kept aside for atleast 30 minutes to 1 hour (you can use the cuts of your choice and keep the skin on if you like as well)
Make a Smooth Thick paste of the Ingredients mentioned under the Masala section and keep asideNote: Add the Water little by Little or else the Masala may remain coarse if all the water is added at onceIf you don’t have access to Kashmiri chillies, you can use any other Red Chillies but ensure to reduce the quantity as they may be hotterI use the small Mixer Jar because the curry paste becomes smooth In a vessel, add the Onions, Curry Leaves, Chillies, Tomatoes and Oil/Ghee and place it on medium flame
As soon as the onions begin to turn golden brown, add the Ginger Garlic paste and mix it well
Once the raw smell of the Ginger Garlic paste reduces, add the curry Masala paste.
In the same Mixer jar add about a cup of water or more if required, shake it well and add that water into the vesselCover the vessel and let it cook for about 10-15 minutes on Medium flameNote:If you don’t give the curry enough time to cook, it may taste bitter Then Add the Chicken and Potatoes into the gravy and cover the vessel
Once it begins to boil, take off the lid and let the curry boilNote: Check for Salt, Vinegar or Sugar/Jaggery or Ketchup Once the Potatoes are cooked, add the Fresh Chopped Coriander and give it a stir
Let it boil for another 2-3 minutes or so and turn off the flame
Enjoy this flavour burst Hot & Tangy Chicken Curry with Hot Bread or Steamed White Rice or Pulao! Yummmm!Note: If your’re making this dish for kids, you can add coconut milk to the curry. Also, you may want to reduce the Spice level. You can skip the green chillies or the reduce the number of pepper corns.