Mutter Chicken

Ingredients

750 gms Chicken Drums
2 cups Frozen or Fresh Mutter
1 Large Potato (Small Cubed)
250 gms Onion Finely Chopped
250 gms Tomaotes Chopped
2 tblsp G/G/GC Paste
2 tsp Red Chilli Powder (Mild)
1 tsp Chilli Powder (Spicy)
1 tsp Haldi
2 tsp Jeera Powder
2 tsp Dhania Powder
2 tsp Pav Bhaji Masala
1 tsp Jeera
4 Cloves,
4 Cardamon
1 Fresh Tej Patta (Bay Leaf)
1 cup Oil (to be use in parts)
Salt to Taste
Fresh HD/PHD chopped
Stock as per need
Fesh Lemon Juice

Method

In a large stock pot heat 2 tblsp oil and add jeera, loong, elaichi, tej patta and saute until flavours. Add onions and saute until translucent.
Once onion is shiny add tomatoes and all the powder masalas (except Jeera Powder) along with G/G/GC paste. Stir for 3 minutes until tomatoes soften.
Wash drain chicken drums and add in to the gravy stirring until the gravy is mixed well and chicken is partially cooked. Add salt as per taste and water or chicken stock as per need. (If using fresh peas, add peas now or) Stir once to settle, cover and let the chicken cook for about 15 minutes.

Meanwhile, heat oil in a frying pan and fry potato cubes to light golden brown and crispy. Remove and keep it aside.

Uncover the chicken, if the drum stick are 80% done, (If using frozen green peas, add it now) add frozen green peas, fresh lemon juice, jeera powder and stir to complete the chicken. Cover once again and let it cook for 5-7 minutes on simmer heat so that the flavours settle thoroughly. Once done...

GarNICHE with fried potato cubes, Fresh HD/PHD and Serve with paratha.