Pickle chicken and Potato curry (Aloo Gosht Salan)🙄
Pickle chicken and Potato curry (Aloo Gosht Salan)🙄

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, pickle chicken and potato curry (aloo gosht salan)🙄. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Pickle chicken and Potato curry (Aloo Gosht Salan)🙄 is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Pickle chicken and Potato curry (Aloo Gosht Salan)🙄 is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have pickle chicken and potato curry (aloo gosht salan)🙄 using 10 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Pickle chicken and Potato curry (Aloo Gosht Salan)🙄:
  1. Take Chicken breast cut (1kg)
  2. Get Yogurt (1 cup)
  3. Prepare Garlic (2 tbsp)
  4. Prepare Tomatoes (2 medium size) chopped
  5. Prepare Potatoes (3 small chopped)
  6. Prepare Oil (4-5 tbsp)
  7. Make ready Pickle curry spices (Achar gosht masala) (3-4 tbsp)
  8. Take Water (1 cup)
  9. Take Green chilli (1 large cut in half)
  10. Take Coriander of parsley for garnish
Instructions to make Pickle chicken and Potato curry (Aloo Gosht Salan)🙄:
  1. First collect and chop all the required ingredients.
  2. Marinate the chicken in yogurt mixture. Which is made with garlic, yogurt, spices, chicken and green chilli. Marinate for 10 mins.
  3. Heat oil in pot.
  4. Add tomatoes and mix well.
  5. Mash the tomatoes.
  6. Now add yogurt chicken mixture.
  7. And stir well.
  8. Chop the potatoes.
  9. Cook chicken on medium flame until white.
  10. Now add potatoes.
  11. And cook on low flame until chicken and potatoes are done. And chop the coriander or parsley.
  12. When curry is done garnish with coriander and serve hot with flat bread or rice.

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