Ingredients

• 1 full medium-sized (roughly 750-800 gms) chicken
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 2 medium sized onions chopped very fine
• Salt to taste
• 3 tbsps vegetable/ canola/ sunflower cooking oil
• 2 large potatoes, cut into 10 cubes each
• 1/2 cup very finely chopped fresh coriander leaves
• 1/2 cup very finely chopped fresh mint leaves
• 1 tsp cumin seeds, lightly roasted till aromatic
• 1/2 tsp raw mango powder (amchur)
• 1/2 tsp kala namak (black rock salt)
• 2 green chillies chopped very fine
• 1/2 tsp freshly ground black pepper
• 1/2 tsp coriander powder
• Juice of 1 lime/ lemon
• 2 tbsps salad oil of your choice
• 2 tbsps chopped fresh coriander to garnish

Preparation

• Put the chicken, ginger and garlic pastes, 1 finely chopped onion and salt to taste, in a large, deep pot. Add 3/4 liter of water to this and stir to mix all ingredients well.
• Set up to boil on high heat. When the liquid comes to a boil, reduce heat to simmer and cook till chicken is tender.
• Cool the chicken and remove from stock. Remove from bone and shred into pieces (not too small).
• While the chicken is cooking: Heat the cooking oil in a frying pan and shallow fry the diced potatoes till tender and golden. Drain and keep on paper towels to remove excess oil.

• Put the coriander and mint leaves, cumin seeds, mango powder, kala namak, green chillies, black pepper, coriander powder and lemon juice into a mixing bowl. Add the salad oil now and blend ingredients well with a spoon.
• Put the chicken pieces and fried potatoes into a large serving bowl. Pour the above mixture over them and mix well. Add salt to taste if required. Garnish with chopped coriander leaves and serve with hot Chapatis or Parathas.