Marinate the chicken with curd and salt for 2-3 hours or overnight in the refrigerator.
Peel the onions and cut into four, take little water in a pan. Cover and cook the onions on a medium flame till it soften up, takes about 7-8 minutes.
Allow the cooked onions to cool down then grind to a fine paste in mixer grinder.
In a Kadai heat ghee, add fenugreek seeds and dried red chillies. Once the fragrance of fenugreek seeds comes add the ground onions. Saute them for 1-2 minutes.
Add the chicken with the curd, mix everything well. Cover and cook the chicken till it’s half done. Now add the parboiled potatoes and cook until everything is done.
It will totally take around 20-25 minutes on a low flame. In between you can check on it and give a stir. The chicken will get cooked in the water from the curd. Incase you want more runny gravy you can add some warm water.
Serve hot with rice or phulka for a hearty summer meal.
