Lal Shorve Vala Murgh - Chicken And Spicy Red Sauce

Course :	Indian
From:	HungryMonster.com
Serves:	8

Ingredients:

4 1/2	pounds	chicken pieces -- cut into servings
2	teaspoons	salt -- or to taste
1	teaspoon	freshly ground black pepper
14	cloves	garlic -- or more to taste, chopped
1	piece	fresh ginger root -- chopped
1/2	cup	vegetable oil
1	dash	ground asafetida -- optional
2	teaspoons	cumin seeds
4	pieces	cinnamon stick
12	pieces	cardamom pods
10	whole	cloves
6	medium	dried hot red chilies
10	whole	cloves
1	teaspoon	ground turmeric
1/2	teaspoon	cayenne pepper -- or to taste
3/4	quart	chopped tomatoes
1 1/2	pounds	potatoes -- cut in 1 1/2 inch chunks

Preparation:

Sprinkle chicken lightly with salt and black pepper and set aside. Blend garlic, ginger and 3 tablespoons water into paste. Put oil in wide nonstick pan over medium- high heat. When oil is hot put asafetida in pan. A few seconds later put in cumin. Wait 10 seconds and put in cinnamon, cardamom, cloves and red chilies. Stir. Put in garlic and ginger. Stir and fry for 2 minutes. Put in chicken, turmeric, and cayenne, Sir-fry for another minutes. Put in tomatoes, potatoes, 1 1/4 cups water and 1 teaspoon salt. Bring to a boil, cover, turn to low and simmer gently 25-30 minutes, until potatoes are tender. Remove hard spices before serving.