Murgir Roast (Chicken Roast)

Serves four to five people.

Ingredients:

• Chicken - 2
• Chopped onions - 1 cup
• Yogurt - 4 tablespoons
• Garlic paste - 1 teaspoon
• Ginger paste - 1 teaspoon
• Coriander powder - 2 teaspoons
• Jaitri (mace) powder - ¼ teaspoon
• Cardamom - 5 to 6
• Cinnamon - 3 to 4 small pieces
• Sugar - 1 teaspoon
• Kewra - 2 tablespoons
• Green chili - 5 to 6
• Salt - 2 teaspoons
• Oil - 1 cup

Preparation:

• Cut the chickens into 4 pieces. Clean and rinse the pieces thoroughly.
• Fry the chicken lightly in a little bit of oil and keep aside.

• Mix the yogurt, ginger, garlic, coriander, jaitri and salt in a bowl.
• Marinate the chicken in this mix for 10 minutes.

• Heat the rest of the oil in a pan and brown the onions.
• Keep aside some of the fried onions, and add the chicken, cardamom and cinnamon to the pan.
• Cook over medium heat for 3 to 4minutes until the water dries up.
• Add 1 more cup of water and cover over low heat.

• After another 4 to 5 minutes, gently stir in the green chili, kewra, sugar and the fried onions. Keep the pan covered.
• Cook for 5 to 6 more minutes until the gravy thickens and chicken is cooked.
• Turn off the heat and serve hot.