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Indian spicy chicken with potato
Indian spicy chicken with potato

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You have to remember your mother and father telling you to actually eat your vegetables, that is because this is extremely important for a healthy and balanced body. You may already know that the majority of of the vitamins you need on a daily basis can be found in numerous vegetables, but you will also be able to find required potassium in vegetables as well. For instance, broccoli has plenty of potassium to present you with your daily recommended allowances. Something different you might want to try is the next time you make a salad try using spinach as opposed to your traditional lettuce as you will find that there are a lot more nutrients that can be found in those leaves.

If you decide that your health is important to you, you need to take these tips to heart. One thing that you should actually avoid is all of the processed foods which you can buy in the stores, and start cooking fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to indian spicy chicken with potato recipe. You can have indian spicy chicken with potato using 19 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Indian spicy chicken with potato:
  1. Prepare 1/2 kg chicken pieces
  2. Provide 6 tbsp vegetable oil
  3. Take 2 chopped large onion
  4. Provide 1 capsicum
  5. Provide 2 tbsp ginger garlic paste
  6. You need 1/2 cup tomato paste
  7. You need 2 tbsp yogurt
  8. Provide 2 cloves
  9. Take 2 large potato cut in cubes
  10. Take 1 curry leaf
  11. Use salt
  12. Use 1 tsp pepper
  13. Take 1 tsp ground cumin
  14. Get chilli powder
  15. You need 1/3 tsp ground cinnamon
  16. Use 1/3 tsp garam masala
  17. You need 1 tbsp chicken masala
  18. Provide 800 ml warm water
  19. Prepare coriander
Steps to make Indian spicy chicken with potato:
  1. Heat pan in low flame. Pour vegetable oil, cloves, ginger garlic paste, chicken and potatoes to fry.
  2. Chop capsicum into small pieces.
  3. After 5 minutes put onion and curry leaf. When onion gets cooked put tomato paste and capsicum (If u want semi-cooked capsicum, put it later).
  4. Put salt, pepper, ground cumin, chilli powder, ground cinnamon, chicken masala and garam masala and nicely stir it.
  5. After a while, pour warm water and stir again. Cover it and let it cook for about 10 minutes or until gravy . When you think that its almost ready pour yoghurt and stir well.
  6. Garnish it with coriander leaves and serve hot! (Taste best with rice or roti.)

Add the potatoes to the sauce, cover, and return to a simmer. Cool slightly, then shred chicken into a bowl and set. Sprinkle some fresh coriander leaves and serve the tray baked chicken and veggies with a drizzle of mint-yogurt chutney. Tumble the chicken into the pan, and toss everything well together then turn the chicken skin-side-up on top of the potatoes. Serve scattered with chopped cilantro and, if wished, the quick-pickled onions.

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