1 kg chicken on the bone, washed and cleaned
1 large onion chopped
3-4 cloves garlic minced
1" piece ginger minced
2 medium tomatoes chopped
2 medium potatoes quartered
2 each of cardamom, cloves, bay leaves, and 2" cinnamon
1 tsp Kashmiri chilli powder
1/2 tsp turmeric powder
Salt to taste
1/2 tsp sugar (optional)
2 tbsp oil (preferably mustard oil)
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp fennel seeds
1 tsp black peppercorns
Dry roast all the spices and grind to a fine powder
Heat oil in a pan and fry the quartered potatoes. Keep aside.
In the same oil, splutter the whole garam masala and add the chopped onions, ginger and garlic and saute till golden. Next add the chopped tomatoes and saute till mushy. Now add the ground spices along with the turmeric, salt, and chill powder and fry for 3-5 minutes till the entire masala comes together. Add the washed and cleaned chicken and fry on high heat till the chicken changes color and well coated with the masalas. Add the potatoes and fry for 5 more minutes. By now, the oil would start appearing from the sides. Now add 1 cup water and let the water come to a boil. Mix, reduce the flame to medium low, and cover and cook till the chicken and the potatoes are cooked through.
Adjust seasoning. Add freshly chopped coriander if you like the flavor. Make sure there is enough gravy to give that stewy effect. Remove from heat and serve hot with steamed rice.