Ghar ki Murgi with Dahi (Chicken curry with curd)

This post has been lying in my drafts since 2014. This lockdown made me open the blog and then came the realisation of how much has changed in life. 

This is a dish that I prepare too often at home (hence the name Ghar ki Murgi). As usual instead of posting a sweet recipe or Pachadi I am posting chicken curry on Ugadi. Happy Ugadi folks!! This chicken curry also has potato in it. My friends here ask me why do you need to add potatoes to a chicken dish. Well, i reply saying you have to be a bengali to understand that. Bengalis can add potatoes to everything. They can have potato in breakfast, lunch and dinner. Loving potatoes is a sign of being a true bengali.Now straight to the recipe.

Ingredients:
- Chicken (500 gms)
- Curd ( 1 cup)
- Ginger garlic paste (2 tbsp)
- Onion paste ( 5 tbsp)
- Mustard Oil (1 cup)
- Potatoes (Diced into big pieces 2)
- Turmeric powder (1 tsp)
- Cumin powder(1/2 tsp)
- Coriander powder(1/2 tsp)
- Salt (2 tsp)

 - Kashmiri Mirch Powder (1/2 tsp)
                                - Coriander leaves (chopped finely)
                                - Water (1 cup)

Method:
- Marinate the chicken with curd, salt and ginger garlic paste for 2 hours.
- Marinate the potatoes with salt and 1/2 tsp turmeric powder for 30 min.
- Heat oil in a pan for deep frying the potatoes.
- When the oil is smoking hot deep fry the potatoes in it till golden brown and keep aside.
- Now in another pan take 2 tbsp of oil and when it is hot add the onion paste into it.
- Fry the onion paste till golden brown in colour.
- Now add ginger garlic paste and fry till the raw smell vanishes.

- Add the marinated chicken and put the flame on high heat.

- Add coriander powder, chilli powder, cumin powder, salt to taste and sugar. 

- Once the water vanishes fry on medium flame. 

- Add potatoes and cover.

- Check in 10 mins and add water to adjust consistency.

- Serve with hot rice.