Friday, 6 February 2015


Whenever we get lethargic but wish to see our family happily eating the meal, which should be nutritious and tasty at the same time, we turn to this bird for help. Easy to make, easier to digest, I wonder how it became so popular with the kids. Whoever I talk to, say that their  son / daughter gets so happy when they see chicken on their plate. Same is at this home, may be 2 days I took off from cooking it, hits a dialogue in my ears.... mamma so many days I have not eaten chicken. I counted....  its only 2 days. When kids want something to eat on their own will, I feel no mother should say a no.... however tired she is. Rather, we should find out some easy to please them without shedding much sweat.

This was on such an evening when I was tired but the junior wished to have chicken with parathas, that I cooked this  semi dum chicken with potato. My senior never asks for anything, very flexible person but had two extra parathas with it that day. It does make me happy...immensely!! Lets proceed with the recipe which is easy and done with few spices.


Chicken : 1kg
Potato : 4 medium
Tomato : 2 medium
Onion : 2 medium
Lemon Juice : 4-5tbsp
Ginger Paste : 1tsp
Garlic Paste : 1tbsp
Coriander Powder : 1tsp
Kashmiri Red Chilli Powder : 1tsp[adds colour only]
Green Chilli : 2-3
Salt : As required
Turmeric Powder : I tsp
Bayleaf : 1
Oil : 2 tbsp

Wash the chicken and marinate with ginger-garlic paste, salt, turmeric, Kashmiri red pepper powder and juice of one lemon. Keep aside for 2 hours.

Peel the potatoes, wash and cut into halves. Boil them upto 70% with little salt. Drain the water. Slit the green chillies. Wash and chop the tomatoes discarding the seeds. Peel, wash n slice the onions.

Heat oil in a wok. Temper with bayleaf. Add the sliced onions and fry till brown. Add the marinated chicken with all the marinade. Mix well and fry for 3-4 minutes at high heat. Lower the heat to minimum and cover.

Open the cover every 3 minutes and stir. After about half n hour, add the semi boiled potatoes, slitted green chillies and tomatoes. Stir and cover cook for 10 minutes. Open cover add the coriander powder. Stir for 2-3 minutes, you can see all water dried up.

Add 1 cup warm water. Cover and cook for 3-5 minutes at medium to low heat.

Goes well with roti / paratha / steamed rice!!


  1. Lovely recipe and simple too... Looks really delicious.