Jeera Aloo
Cumin Potatoes
- medium
- 99.4KViews:
- 8 pieces of chicken (4 legs cut into thigh and drumsticks)
Masala
- 2 tbsp of oil
- 2 onions, finely diced
- 3 cloves of garlic, finely chopped
- 400g plum tomatoes
- 1 heaped tbsp of ginger, grated
- 1 tsp salt
- 1 tsp turmeric
- Handful of coriander stalks, finely chopped
- 1 chilli, finely chopped
- 1 tsp of garam masala
- Handful of coriander leaves, chopped
Method
- Skin the chicken, removing any excess fat.
- Heat oil in a pan and add the onion and garlic. Fry on a high heat for a few minutes then reduce the heat and cook gently for about 20 minutes until they turn a lovely dark golden brown. If they stick to the bottom of the pan reduce the heat and add a dash of hot water as and when required.
- Once browned add the tinned tomatoes, ginger, salt, turmeric, coriander stalks and chopped chilli. Increase the heat to high.
- Let the onions and tomatoes melt together creating a thick aromatic masala paste. This will take about 5-10 minutes so be patient! Once the paste is shiny and thick add the chicken pieces and stir to coat.
- Turn the heat up and fry the chicken for 5 minutes.
- Reduce the heat to the lowest setting and put the lid on the pan. Leave to cook for 20 - 25 minutes until the chicken is cooked and the meat is starting to fall away from the bone.
- Once cooked, add enough boiling water to just cover the chicken and cook for another few minutes then remove from the heat.
- Stir in the garam masala, throw in the coriander and serve.
Served with
Goes with any side dish, rice, naan, parantha, pilau...
Jonet Morales
Looking through the dates of the comments, I guess mine would be the only one made in the midst of the Covid-19 pandemic. Anyway, I tried your recipe, but being in the middle of a lockdown in Manila, I had to make some adjustments. I did not have enough tomatoes, but added a couple of tablespoons of tomato paste. The Thari Walla chicken has become a family favorite! The second time I cooked it, I added the last of my potatoes and carrots. That went down very well too. Thank you for the recipe.
Jonet
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