Made with AI
Chicken Ka Salan with Potatoes
Ingredients
- chicken breast400 g
- potatoes2 medium (about 300g)
- canola oil2 tablespoons (about 28g)
- onion1 large (about 150g)
- tomatoes2 medium (about 240g)
- ginger-garlic paste1 tablespoon (about 15g)
- cumin seeds1 teaspoon (about 2g)
- coriander powder1 teaspoon (about 2g)
- red chili powder1 teaspoon (about 2g)
- turmeric powder0,5 teaspoon (about 1g)
- salt1 teaspoon (about 6g)
- green chilies2 whole (about 12g)
- cilantro1 tablespoon (about 4g)
- water200 ml
Instructions
- 1
Heat the canola oil in a large pan over medium heat.
- 2
Add cumin seeds and let them splutter for a few seconds.
- 3
Add the chopped onion and sauté until golden brown.
- 4
Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
- 5
Add the chopped tomatoes and cook until they soften and the oil starts to separate.
- 6
Add coriander powder, red chili powder, turmeric powder, and salt. Mix well and cook for another 2 minutes.
- 7
Add the chicken breast pieces and sauté for 3-4 minutes until they turn white.
- 8
Add the cubed potatoes and mix to coat them with the spices.
- 9
Pour in the water and add the slit green chilies. Stir well.
- 10
Cover and cook on medium-low heat for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
- 11
Uncover and simmer for a few more minutes to thicken the gravy if needed.
- 12
Garnish with chopped cilantro and serve hot with rice or roti.
