Murgir Jhal Roast (Spicy Chicken Roast)

Serves four people.

Chicken Ingredients:

• Medium sized chicken - 1
• Onion paste - 4 tablespoons
• Garlic paste - 2 teaspoons
• Ginger paste - 1 tablespoon
• Chili powder - 2 teaspoons
• Black pepper - ½ teaspoon
• Nutmeg - ½ teaspoon
• White vinegar - 2 to 3 tablespoons
• Salt - 1 teaspoon (as needed)
• Butter - 4 tablespoons

Frying Ingredients:

• Chopped ginger - 2 teaspoons
• Chopped garlic - 2 teaspoons
• Cardamom - 5 to 6
• Cinnamon - 1 (1" stick)
• Sugar - 1 teaspoon
• Lime juice - 1 tablespoon
• Oil - ¼ cup

Preparation:

• Cut the chicken into roast-size pieces.
• Stab the chicken pieces a few times with a fork.
• Clean and rinse.

• Marinate the chicken with all the (chicken) ingredients, except for butter.
• Refrigerate for 3 to 4 hours.

• Take the mix out of the refrigerator and remove the chicken pieces from the mix.
• Brush the chicken with butter.
• Fry the chicken lightly in a little bit of oil and keep aside.

• Heat the rest of the oil in a pan and fry the garlic, ginger, cardamom and cinnamon.
• Add in the chicken pieces and the mix, and cook for 3 to 4 mins.
• Pour in a cup of water.
• Keep covered over low heat for 10 minutes.

• Turn the chicken pieces over as they are cooking.
• Stir in the lime juice and sugar once the gravy dries up a bit.
• Cook until the chicken is lightly fried.
• Turn off the heat and serve.