Aloo chicken is one of my favorite chicken dishes, especially when Aloo chicken has prepared with mustard oil it becomes a more mouth-watering dish. I choose this because it is my favorite and also it keeps us warm during
Chicken – 1 kg
For the marination
turmeric powder 1/2 tsp
salt to taste
3 tbsps yogurt
1/2 tsp ginger garlic paste
lemon juice 2-3 tbsps
1/2 tsp red chilly powder
a paste of one small onion
1/2 tbsp mustard oil
For the curry
Saloni Mustard oil – as needed for frying
Potatoes – 3 medium sized, diced into 6-8 quarters
Onions – 2 medium sized
Tomatoes – 2 medium sized, pureed
Sugar – 1 tsp
Ginger garlic paste – 1 tsp
Garam masala – 1 tsp
chilly powder – 1 tsp
turmeric powder – a pinch
salt to taste
coriander powder – 1 tsp
green chilies – 2
Marinate the chicken with the ingredients under the label marination. Let it marinate for 30-45 minutes
Heat 7-8 tsps mustard oil in a kadai.
Add potato cubes.
Fry the potatoes till they are light golden in color.
Remove on a paper towel.
Place the chicken pieces in the same vessel without the marinade and fry on both sides till chicken starts to change colour.
Remove and keep aside.
Add chopped onions, sugar and fry until golden brown.
Add ginger garlic paste and roast well for two minutes.
Add garam masala and mix well.
Add chilly powder, turmeric powder, salt, and tomato purée.
Add 1/2 cup water and cook for two minutes.
Add the fried chicken, marinade, coriander powder and cover and cook on a slow flame.
After 15-20 Minutes add whole green chilies, water, fried potatoes
Cover and cook until potatoes are done. Your Aloo chicken is ready
The foundations of Mahesh Edible Oil Industries Ltd are laid more than 3 decades ago with two visionary entrepreneurs Late Mr Ram Babu Rathore & Late Mr Shiv Kumar Rathore.