The traditional chicken curry that serves well for Sunday lunch or on Eid.
Heat the oil and ghee in a pot.
Add whole spices and allow to sizzle.
Add onions and fry onions till golden.
Add chicken, spices and potatoes.
Allow to braise on high heat for about 5 minutes.
Add tomatoes and tomato paste and cook on medium heat till potatoes are almost done.
Add boiling water according to how much gravy you want and cook till done.
Garnish with dhanya and green chillies.
By Cooking and Baking creations
Recipe credit by Jameela Sayed