ମାଂସ ସ୍ୱାଦ ଭଳି ପଣସ ତରକାରୀ
ମାଂସ ସ୍ୱାଦ ଭଳି ପଣସ ତରକାରୀ is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by GNAA HANDISALA on YouTube.
Prep: 25 min | Cook: 29 min | Total: 1 hr 9 min
Cost: $8.41 total, $2.10 per serving
Ingredients
- 500 g Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
- 2 Potatoes (medium, peeled and cubed 1‑inch)
- 1 Onion (large, finely chopped)
- 2 Tomato (medium, chopped)
- 4 cloves Garlic (minced)
- 1 inch Fresh Ginger (peeled and minced)
- 2 Green Chilies (slit lengthwise, seeds optional for less heat)
- 1 tsp Turmeric Powder (ground)
- 1 tsp Red Chili Powder (adjust to desired heat)
- 1 tsp Coriander Powder (ground)
- 1 tsp Cumin Seeds (whole)
- 1 Cinnamon Stick (small piece)
- 3 Green Cardamom Pods (lightly crushed)
- 1 tsp Garam Masala (added at the end for aroma)
- 1.5 tsp Salt (or to taste)
- 3 tbsp Vegetable Oil (for sautéing)
- 1 cup Water (for pressure cooking)
- 1 tsp Sugar (optional, to balance acidity)
Instructions
Prepare All Ingredients
Wash, peel and cube the potatoes, chop the onion, dice the tomatoes, mince the garlic and ginger, and slit the green chilies. Cut the chicken into bite‑size pieces.
Time: PT15M
Make the Spice Paste
In a blender, combine onion, tomatoes, garlic, ginger, green chilies, cinnamon stick, crushed cardamom pods, cumin seeds, turmeric, red chili powder, coriander powder, salt and ½ cup water. Blend to a smooth paste.
Time: PT10M
Temper Whole Spices
Heat the oil in the pressure cooker over medium heat. Add the cinnamon stick and remaining cardamom pods; sauté until fragrant, about 30 seconds.
Time: PT2M
Temperature: Medium heat
Cook the Paste
Pour the blended spice paste into the hot oil. Stir continuously and cook until the oil begins to separate from the masala and the raw aroma disappears, about 6‑7 minutes.
Time: PT7M
Temperature: Medium heat
Add Chicken
Add the chicken pieces to the masala, stir to coat, and sauté for 3 minutes until the chicken changes color.
Time: PT3M
Temperature: Medium heat
Add Potatoes
Add the cubed potatoes, mix well with the chicken and masala.
Time: PT2M
Pressure Cook
Pour in 1 cup of water, close the pressure cooker lid, and bring to high pressure. Cook for 8 minutes.
Time: PT8M
Temperature: High pressure
Finish the Curry
Perform a quick pressure release, open the cooker, and stir in garam masala and sugar. Simmer uncovered for 5 minutes to thicken the gravy.
Time: PT5M
Temperature: Medium heat
Garnish and Serve
Turn off the heat, garnish with freshly chopped cilantro (optional), and serve hot with steamed rice or Indian flatbread.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 4 g
Dietary info: Gluten-Free, High-Protein
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken Breast
- Instead of Potatoes: Sweet Potatoes
- Instead of Onion: Shallots
- Instead of Tomato: Canned diced tomatoes
- Instead of Garlic: Garlic paste
- Instead of Fresh Ginger: Ginger paste
- Instead of Green Chilies: Red chili flakes
- Instead of Red Chili Powder: Cayenne pepper
- Instead of Cumin Seeds: Ground cumin
- Instead of Cinnamon Stick: Ground cinnamon
- Instead of Green Cardamom Pods: Ground cardamom
- Instead of Garam Masala: Curry powder
- Instead of Salt: Sea salt
- Instead of Vegetable Oil: Canola oil, Ghee
- Instead of Water: Chicken broth
- Instead of Sugar: Honey
Equipment Needed
- Pressure Cooker
- Knife
- Cutting Board
- Blender or Food Processor
- Wooden Spoon
- Measuring Spoons
- Small Bowl
Critical Steps — Do Not Skip
- Blending a smooth spice paste ensures even flavor distribution.
- Cooking the paste until oil separates prevents raw spice taste.
- Exact pressure‑cooking time (8 minutes) is crucial for tender chicken and perfectly cooked potatoes.
Chef Tips from the Video
- Use fresh ginger and garlic for the brightest flavor.
- Add a few drops of lemon juice just before serving for a subtle tang.
- For extra heat, keep the seeds of the green chilies.
Troubleshooting
Curry is too watery.
Uncover and simmer for an additional 5‑7 minutes until the desired thickness is reached.
Spices taste raw.
Cook the paste longer until the oil separates; this indicates the raw flavor is cooked out.
Chicken is tough.
Ensure the pressure‑cooking time is at least 8 minutes and that the pressure is fully built before timing starts.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken with a pinch of salt and half the spice paste for 30 minutes or overnight for deeper flavor.
- The curry reheats well; add a splash of water when reheating to restore sauce consistency.
Frequently Asked Questions
What is the cultural significance and history of chicken and potato curry in Indian cuisine?
Chicken and potato curries are staple comfort foods across North India, often served during family meals and festivals. Potatoes were introduced to Indian cooking during the colonial era and quickly became a beloved accompaniment to meat gravies.
What are the traditional regional variations of chicken and potato curry in Indian cuisine?
In Punjab, the curry is richer with butter and cream, while in Gujarat it may be sweeter with a hint of jaggery. In South India, coconut milk and curry leaves are added for a distinct flavor profile.
How is chicken and potato curry traditionally served in Indian households?
It is typically served hot with steamed basmati rice, jeera rice, or Indian flatbreads such as roti or naan, and accompanied by a side of fresh salad or pickles.
What occasions or celebrations is chicken and potato curry associated with in Indian culture?
The dish is popular at weekend family lunches, festive gatherings like Diwali or Navratri, and as a hearty meal during the monsoon season when warm, spicy food is craved.
What authentic traditional ingredients are essential for Indian chicken and potato curry versus acceptable substitutes?
Traditional ingredients include fresh ginger‑garlic paste, whole spices like cinnamon and cardamom, and garam masala. Acceptable substitutes are ginger or garlic paste, ground cinnamon, and curry powder if garam masala is unavailable.
What other Indian dishes pair well with chicken and potato curry?
Pair it with simple dal (lentil soup), cucumber raita, and a fresh tomato‑onion salad. For a complete meal, serve with butter naan or garlic paratha.
What are the most common mistakes to avoid when making chicken and potato curry?
Common errors include under‑cooking the spice paste, which leaves a raw flavor, and over‑cooking the potatoes, which can turn them mushy. Also, releasing pressure too early can result in under‑done chicken.
Why does this chicken and potato curry recipe use a pressure cooker instead of simmering on the stove?
A pressure cooker dramatically reduces cooking time while keeping the chicken tender and the potatoes perfectly cooked, preserving the bright flavors of the spices.
Can I make chicken and potato curry ahead of time and how should I store it?
Yes, the curry can be prepared up to two days in advance. Store it in an airtight container in the refrigerator and reheat gently on the stove, adding a splash of water if needed.
What does the YouTube channel GNAA HANDISALA specialize in?
The YouTube channel GNAA HANDISALA focuses on authentic Indian home‑cooking tutorials, showcasing traditional recipes, regional variations, and practical kitchen hacks for everyday cooks.
How does the YouTube channel GNAA HANDISALA's approach to Indian cooking differ from other Indian cooking channels?
GNAA HANDISALA emphasizes step‑by‑step explanations in clear Hindi with English subtitles, uses common household tools, and often incorporates viewer challenges, making the recipes highly accessible to beginners.
Last updated: September 4, 2026
