Chicken and potato in pickling spices

Method

1. Heat the oil in a large saucepan over a low-medium heat until smoking hot. Add the asafoetida and sizzle for a few seconds, then stir in all the seeds and dried red chillies.
2. Increase the heat to medium and sizzle for about 1 minute more, ensuring the seeds don’t burn. Once they start to change colour, add the onions and cook for 10-12 minutes until the onions are golden brown.
3. Stir the garlic and ginger into the pan and cook for another minute, then mix in the tomato purée, salt, turmeric and chilli powder. Mix well.
4. Add the chicken pieces to the saucepan, increase the heat to high and stir for 2 minutes. Cover the pan with a lid, reduce the heat to low and cook for 30 minutes, turning halfway through, until the chicken is half cooked (see tip).
5. Mix the yogurt and Kashmiri chilli powder together in a bowl. Stir this mixture into the saucepan and add the potato rounds. Combine well, then cover the pan with a lid and simmer gently over a low heat for 20-25 minutes until the chicken and potatoes are cooked through. Serve immediately.