Khari Murghi Masala

Ingredient

10kgs Sliced onion
15gms Cloves
20gms Cardamom
30gms Cinnamon
400gms Oil
Potatoes – 6-8kgs large quartered or baby.
100gms – Green chillies – slit and seeded if possible
Tomatoes – 4kgs chopped peeled
Chopped fresh coriander- two bunches must be added when finishing gravy

For masala

500gms Ginger garlic paste
30gms Haldi powder
100gms Chilli powder
225gms Jeera powder

Blend all of the above in water before adding or puree fresh masala together.

Method

Heat oil and sauté the onions along with the garam masala until brown.
Add about four or five litres of water and cook until onions are very soft and mushy.
Allow the water to evaporate and add the masala cook for a little while but not too long.
Add the green chillies and tomato and the potatoes and cook until potatoes are half done.
Add fresh dhania and cook for about a minute or shut off and remove. Check salt

When chicken is to be cooked either combi sealed chicken or just chicken added directly to the gravy can be done. Potatoes should not be over cooked otherwise when reheating they will split. Which is also ok because in the home potatoes do add a bit of thickness to the gravy when they split. Better to quick fry the baby potatoes and then add them to the gravy before it is finished.
Last minute adding of potatoes is not nice as the flavour will not be genuine.
Remember in this recipe there is no whole dhania or powder.