Spiced Chicken and Potato Stew

1.Heat the white oil in a large heavy-bottomed pot over medium heat until shimmering.

2.Add the sliced onions and sauté for 5-7 minutes until they are soft and golden brown, stirring occasionally to prevent burning.

3.Add the minced garlic and grated ginger to the pot and cook for 1-2 minutes until fragrant, stirring continuously.

4.Sprinkle the maida (all-purpose flour) over the onion mixture and stir well to combine. Cook for 2 minutes to remove the raw flour taste, stirring constantly to avoid lumps.

5.Pour in the masala sauce and mix thoroughly with the onion and flour mixture, cooking for another 2 minutes to deepen the flavors.

6.Add the chicken pieces to the pot, stirring to coat them evenly with the sauce mixture. Cook for 5-7 minutes until the chicken starts to brown lightly on all sides.

7.Add the potato chunks to the pot and stir to combine with the chicken and sauce.

8.Pour in 1 cup of water, season with salt and freshly ground black pepper to taste, and bring the stew to a gentle boil.

9.Reduce the heat to low, cover the pot, and let the stew simmer for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender. Stir occasionally to prevent sticking.

10.Once cooked, taste and adjust seasoning if necessary. Remove from heat and let the stew rest for 5 minutes before serving.

11.Serve the spiced chicken and potato stew hot, ideally with steamed rice or warm flatbread.