Description
This Easy Indian Chicken and Potato Curry, also known as Chicken Aloo Salan, is a flavorful and aromatic dish featuring tender chicken drumsticks cooked with spices, yogurt, tomatoes, and fried potatoes. This comforting curry is perfect for a family meal, combining a rich, spicy gravy with the hearty texture of potatoes, ideal to serve with rice or Indian breads like naan.
Ingredients
Chicken Marinade
- 8 small chicken drumsticks (or one whole chicken cut into small pieces), skin removed and extra fat trimmed
- 3 tablespoons ginger garlic paste (or an equal amount of grated ginger and garlic)
- 1 teaspoon cumin powder
- 1 1/2 teaspoons coriander powder
- 2 teaspoons Kashmiri chili powder (use 1 teaspoon for less spicy)
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala (use 1/2 teaspoon for less spicy)
- 1/2 cup fried onion
- 1/2 cup plain yogurt, preferably full fat
- 1 1/2 teaspoons salt (or to taste)
Vegetables and Spices
- 2 tomatoes, seeds removed and diced
- 6 small red potatoes, washed, peeled, and cut into halves
- 4 green cardamom pods
- 2 small cinnamon sticks
- 6-8 peppercorns
- 3-4 cloves
- 2 bay leaves
- 1 teaspoon diced green chili (optional)
- 2 tablespoons chopped cilantro for garnish
Other
- 1/2 cup cooking oil
- 1 cup water (use 2 cups for thinner gravy)
Instructions
- Prepare the chicken: Remove the skin from the chicken drumsticks and trim extra fat as needed to ensure lean pieces.
- Marinate the chicken: In a large bowl, combine chicken drumsticks with ginger garlic paste, cumin powder, coriander powder, turmeric powder, Kashmiri chili powder, garam masala, fried onion, plain yogurt, and salt. Mix thoroughly so the chicken is well coated. Cover and refrigerate until ready to cook the potatoes.
- Heat oil and fry potatoes: In a large heavy-bottomed pot or skillet, heat the cooking oil over medium-high heat. Add the halved potatoes and fry them for 1-2 minutes per side until slightly golden. Remove potatoes and set them aside.
- Cook spices and chicken: Increase heat to high and add the whole spices—green cardamom pods, cinnamon sticks, peppercorns, cloves, and bay leaves—to the hot oil. Then add the marinated chicken. Cook on high heat for 6-8 minutes until most moisture evaporates and chicken begins to brown.
- Add tomatoes: Stir in the diced tomatoes and cook for 4-5 minutes until tomatoes soften and most of their liquid dissolves into the mixture.
- Simmer with potatoes and water: Reduce heat to medium, add water and the fried potato halves. Stir everything together, then cover the pot and let simmer for 20-25 minutes until chicken is fully cooked and flavors meld. Adjust cooking time if using boneless chicken (less time) or for Instant Pot instructions.
- Adjust seasoning and gravy consistency: Remove the lid and taste the curry. Add salt if needed. If the gravy is thicker than preferred, add more water; if too thin, cook uncovered longer to reduce.
- Garnish and serve: Turn off the heat. Garnish the curry with chopped cilantro and diced green chili if using. Serve hot with plain rice, naan bread, and kachumber salad for a complete meal.
Notes
- Removing the chicken skin and trimming fat helps keep the curry less greasy and lets the spices penetrate better.
- For a milder curry, reduce chili powder and garam masala quantities.
- Frying the potatoes before adding to the curry helps them hold shape during cooking and adds a nice texture.
- You can use boneless chicken pieces, adjusting the simmering time to about 12-15 minutes.
- This curry can be made in an Instant Pot by following similar steps using the sauté and pressure cook functions for faster preparation.
- If fresh tomatoes are not available, canned diced tomatoes can be substituted.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
