Wash the chicken thoroughly
marinate it with geera powder, dhaniya powder, black pepper powder, oil, salt, haldi, and the one lemon juice. Mix well and keep it aside for at least 30 minutes.
– Heat oil in a kadhai (deep pan) and fry the cubed potatoes until they turn golden brown. Remove from the oil and set them aside.
– In the same oil, add bay leaves, dry chillies, and raw geera. Once the geera starts to sputter
add chopped onions and saute until they turn golden brown.
– Add chopped tomatoes ,green chillies and saute until they turn soft and mushy.
– Add the marinated chicken to the kadhai and stir well. Cook on high heat for 5 minutes, stirring occasionally.
– After 5 minutes, cover the kadhai with a lid and cook on medium heat for 10 minutes.stirring occasionally.
– after 10 minutes Add the fried potatoes to the kadhai and mix well.
– Add 1 tablespoon garam masala powder and mix well again.
– Cover the kadhai again with a lid and cook on low heat for 20 minutes,stirring occasionally
– After 20 minutes, add chopped dhaniya leaves to the kadhai and mix well.turn off the heat
– Serve the hot chicken gravy potato with rice or roti.