Chatpata Chicken and Potato Tomato Masala

Instructions

1. 1

   Cut the chicken breast into bite-sized pieces. Peel the potatoes and cut them into 2–3 cm cubes.

2. 2

   Finely slice the onions, mince the garlic and chilies, and chop the tomatoes. Cut the lemon in half and set it aside.

3. 3

   Heat a large heavy-bottomed pan over medium heat. Add the onions with 2–3 tablespoons of the measured water and cook for 8–10 minutes, stirring frequently. Add small splashes of water whenever the onions begin to stick.

4. 4

   Add the minced garlic and chilies. Cook for 1 minute, stirring continuously.

5. 5

   Add the chopped tomatoes, mixed masalas, and salt. Cook for 8–10 minutes, stirring occasionally, until the tomatoes break down into a thick masala.

6. 6

   Add the chicken pieces and stir thoroughly so they are coated with the tomato masala. Cook for 5 minutes, stirring occasionally, until the outside of the chicken is no longer pink.

7. 7

   Add the cubed potatoes and the remaining water. Stir well and bring the mixture to a gentle boil.

8. 8

   Cover the pan, reduce the heat to medium-low, and simmer for 20–25 minutes. Stir occasionally and cook until the potatoes are tender and the chicken reaches an internal temperature of 74°C.