Tatkal Murgh

Parboil potato halves (about 10 minutes on stove top), drain water and keep aside. You may choose to use a microwave for this purpose.

In a kadhai, heat the oil to smoking. Add the black cardamoms and fry for 30 seconds.

Add the onions followed by the ginger and garlic, fry with frequent stirring for 2-3 minutes on medium heat until the onions are soft and light brown.

Add the chicken pieces, mix well with the masala and fry for 2-3 minutes.

Add turmeric and chilli powders and continue to fry for 2-3 minutes.

Add the tomato slices, and fry for 3-4 minutes until the tomato slices have blended into the masala.

If using doi (curd), then fry for 2-3 minutes or till oil separates.

Add the potatoes and mix well with the Add 1/2 cup warm water and cook on medium-low heat until the chicken and potatoes are cooked (about 5-6 minutes).

Add more warm water if required.

The gravy for this curry tastes best if made semi-thick!

Add a pinch of garam masala powder, green chillies, and sprinkle finely chopped coriander (cilantro or dhania) leaves, remove from the fire and serve.