1.5 pounds chicken
1 tbsp Ginger garlic paste
4 large Potatoes , peeled cubed ( large ) and fried
3-4 Kashmiri chilies or red dried chilies
1-2 1 inch stick Cinnamon
1 tsp Cumin seeds
4 Cardamom seeds ( Smash open the pods and get the seeds out)
1 large Onion chopped
1 cup heavy cream ( I used milk )
Ghee and oil for frying
Chop onions and set aside
Dry the peeled potatoes after parboiling them by a paper towel.
Rub the ginger garlic paste and salt on the cleaned mutton and keep aside.
Fry the potatoes in a pan with some ghee till golden brown and then put in a toaster oven to cook through.
In the same pan add more ghee with oil and sauté the chillies and all the spices till fragrant. Don’t let it burn.
Turn down the heat.
Add onions and cook till translucent, not browned.
Add the meat and cook with the spices. Stir so that it doesn’t stick to the bottom of the pan.
Add 1/2 up or a little more water and check for salt. Pressure cook it for two whistles and 15 mins on low.
After pressure is released , Open the cooker carefully and spoon out the mutton pieces and chilies. Do not discard the chillies. You can put them back in the gravy after blending it .
With an immersion blender blend the gravy to a smooth sauce in the pan directly. Be careful because the liquid will be very hot.
Bring it back to a boil and let it thicken slightly.
Now add the cream or milk and the sauce should coat the back of a spoon.
Add fried potatoes.
Serve with white steamed rice or chapatti