Name: Kadaknath Chicken Curry
Ingredients: 1 kg Kadaknath Chicken; 2 big chopped tomatoes; 1 grated onion; 1 big potato cut into big pieces along with the skin; 4 tbsp ginger-garlic paste; 2 slit green chillies; leaves Few curry; Kashmiri red chilli powder as required; Turmeric powder as required; Mustard oil for cooking; Salt as per taste; 2 tsp coriander powder; 1 and half tsp cumin powder; 1 tsp garam masala powder; 2 tsp Everest Chicken Masala; 1/4 th cup chopped coriander; 2 tbsp chopped mint leaves; 3-4 cups lukewarm water or curry; Half tsp sabut jeera; Half tsp kalounji; 1 bay leaf; 2 Dried red chillies; 3-4 green cardamom; 1 black cardamom; 2 cinnamon sticks; 4-5 cloves

Ingredients

1 kg Kadaknath Chicken
2 big chopped tomatoes
1 grated onion
1 big potato cut into big pieces along with the skin
4 tbsp ginger-garlic paste
2 slit green chillies
leaves Few curry
Kashmiri red chilli powder as required
Turmeric powder as required
Mustard oil for cooking
Salt as per taste
2 tsp coriander powder
1 and half tsp cumin powder
1 tsp garam masala powder
2 tsp Everest Chicken Masala
1/4 th cup chopped coriander
2 tbsp chopped mint leaves
3-4 cups lukewarm water or curry
Half tsp sabut jeera
Half tsp kalounji
1 bay leaf
2 Dried red chillies
3-4 green cardamom
1 black cardamom
2 cinnamon sticks
4-5 cloves

Steps

First of all clean the chicken pieces well. Now heat a pan add some mustard oil in it then fry the potatoes for about 2 to 3 mins; keep them aside. Now in the same pan, add all the khada masalas mentioned above, including curry leaves. Let them splutter a while.
Then add the mutton pieces into it. And give it a mix and cover it and cook it for about 10 mins in a low flame.
Then add grated onion, chopped tomatoes, ginger-garlic paste, slit green chillies, turmeric, salt, coriander-cumin powder and garam masala powder. Mix everything well. Now cover the pan and cook it on a low flame for about 10 mins. Then add the fied potato pieces and mix it.
Then add kashmiri red chilli powder and mix everything well. Now again cover the pan and let it cook for half an hour. Keep stirring in between. Until the chicken is getting cooked, add coriander and mint leaves in a grinder and grind them into a smooth paste; now add this into the chicken.
Mix it well. Now cook until the oil starts leaving. Once the oil starts releasing, switch off the flame & transfer the chicken masala into a cooker. Now in the same pan, put half litre of water, make it lukewarm and pour it into the cooker.
Now add the required salt, turmeric powder, meat masala, and kashmiri red chilli powder if required for good colour. Mix them well. Pressure cook it in a medium flame for upto 25 whistles. Wait till the pressure gets released from the cooker completely. Now open the lid of the cooker. Your Kadaknath Chicken is now ready to serve. Serve it hot with steamed rice or chapatis. NOTE: Kadaknath Chicken takes a long time to boil or cook. So pressure cook it accordingly.