First Up: Marinate the washed chicken pieces with the aforesaid ingredients for the same, coat all the pieces well enough with it & set aside for either a min of 3-4 hrs time or best is always, overnight-
Lightly sauté/fry the marinated potatoes in the mustard oil, strain & set aside for its later use

Now, heat up a vessel/wok/pot: Add in both the mustard oil & ghee to it & then throw in the tempering spices & let them splutter a bit while releasing its very aroma- In goes the Onions Slices & some salt to hasten the very process of frying it fast- Then, once they turn nicely golden brown, add in the 3G Paste to it & continue sautéing until the raw smell goes off & the oil surfaces upto the pan

Time to add in the tomato purée with rest other dry & wet spices, Masalas & pastes- Sauté until they too start releasing some oil- Best time to add in the marinated chicken pieces to it & continue sautéing until it turns juicy while it releases sufficient water organically- Heat to be kept at high initially for a couple of mins & then reduced to the medium & allow it to cook well while stirring frequently- The water released need be dried up in this process

The oil again needs to resurface upto the pan- Checkout on the seasonings & adjust accordingly if required- Now, add in some boiling hot water to it as much as you want its gravy to be sufficient for you- However, in this particular dish the gravy’s almost nil & just covering enough the chicken pieces quite nice, thick & rich- Add in the fried potatoes now, mixing everything quite nicely

Mix everything well together until nicely combined and well blended & all are evenly incorporated- Cover it & allow it to cook on the medium-low flame for about 15-18 mins time while stirring occasionally in between & having a close check on it, ensuring it doesn’t stick to the bottom of the pan & are well cooked- if some more dashes of hot water’s required to cook it nicely- Add into it

Enjoy this DELISH with piping hot steamed Rice/Pulao/Fried Rice or any kind of Indian Breads or even with the Mughlai Paratha, as I did mix & match this afternoon for my Brunch