PREPARATION

1. In mixing bowl, add 700 grams chicken, 1/2 teaspoon salt, 1 teaspoon ginger garlic paste and mix it well.
2. Marinate for 1 hour.
3. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon salt, 1/2 teaspoon turmeric and stir well.
4. Add 250 grams potatoes and mix it well.
5. Cook for 5 - 7 minutes on medium heat.
6. Remove it from heat and keep aside.
7. Heat 2 tablespoons olive oil in a heavy skillet, add 1 bay leaf, 4 pods cloves, 4 pods green cardamom, 1 cinnamon stick and stir well.
8. Then, add 250 grams onions and fry till translucent.
9. Add 1 tablespoon ginger garlic paste and mix it well.
10. Cook until the onions turns into golden brown in color.
11. Now, add 230 grams tomato and mix it well.
12. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
13. Add 1/2 teaspoon salt, 1/2 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder and mix it well.
14. Add 100 milliliters water and mix it well.
15. Then, add the marinated chicken and mix it again.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 1 teaspoon curry powder, 1 teaspoon cayenne pepper and mix it well.
18. Add 100 milliliters water and mix it well.
19. Cover it with lid and cook for about 10 minutes on medium heat.
20. Open the lid and give it a nice stir.
21. Now, add the cooked potatoes and mix it well.
22. Add 500 milliliters water, 3 green chili and mix it again.
23. Again cover it with lid and cook for about 25 minutes on medium heat.
24. Open the lid and give it a nice stir.
25. Add 1 teaspoon garam masala and mix it well.
26. Add 2 tablespoons coriander and mix it well.
27. Cook for another 3 - 5 minutes on medium heat.
28. Remove it from heat.
29. Garnish with coriander.
30. Serve.