Chicken Kalya

1 full chicken, chopped

6 tbs yoghurt

1 tsp chilli powder

1 tsp Kashmiri masala

¼ tsp turmeric

1 tsp dhania/jeera

1 tsp garam masala

1 tsp dried chilli flakes

salt to taste

1 onion, sliced

1 tsp jeera seeds

4 cloves

4 peppercorns

1 cinnamon stick

1 bay leaf

1 grated tomato

1 sachet tomato paste

1 potato

Method

Marinate the chicken with the spices and 4 tablespoons of yoghurt. Set aside. Heat 2 cooking spoons of oil in a pot. Add the dry spices and toast before adding the onion.

Cook the onion until golden brown. Remove half and set aside.

Add the chicken to the pot with the tomato and tomato paste, and mix. Add the potato and water. Cook until the chicken and potato are done, and the gravy is thick.

Add the rest of the onion and 2 tablespoons of yoghurt, and mix. Allow to thicken and reduce before serving.

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