Chicken pieces( cooked)- 250 gms
Potatoes boiled and cubed- 1 no
Chicken stock- 200 ml
Vinegar- 2 tsp
Salt to taste
Masalas to grind
Kashmiri red chilli- 7 nos(+/-)
Garlic cloves- 8 nos
Ginger chopped- 1"
Cumin seeds- 1/4 tsp
Turmeric powder- 1/4 tsp
Pepper powder- 1 tsp
Vinegar- 1 tbsp
Soak red chillis in hot water for 1 hour. Drain the chillis and grind with other masalas to fine paste adding little water. Mix the ground masala to chicken stock and bring to boil over medium heat. Lower heat simmer for 10 mins. Add the cooked chicken pieces and potato to the simmering gravy and cook for 5 mins. Season with salt, mix in vinegar and simmer again for 5 mins. Serve hot over steamed rice.
Adapted from East Indian Kitchen Michale Swamy
( Note I added red food color to get vibrant look its optional to use food color)