Chicken Roast

 Ingredients

1 kg ‏Whole chicken

1/2 container ‏Vegetable oil

2 tbsp ‏Ghee

1/2 glass ‏Chopped onion

2 tbsp ‏Crispy browned onion/beresta (discretionary)

1 tsp ‏Sugar

2 tbsp ‏Powder Drain

To taste ‏Salt

2 pcs ‏Bay clears out

1/2 tbsp ‏Caraway/sha-jeera

6-7 pcs ‏Raisin

3-4 pcs ‏Prunes/alu bokhara

1/2 container ‏Sour yogurt

1 and 1/2 tbsp ‏Ginger-garlic glues

3 tbsp ‏Cashew nut glue

1 tbsp ‏Dried ruddy chili powder

2 sticks ‏Cinnamon (long)

6 pcs ‏Cardamom

5-6 pcs ‏Cloves

1/2 tsp ‏Black pepper

1/2 pc ‏Nutmeg

2 pcs ‏Mace

1/2 tsp ‏White pepper

Headings:

1At to begin with make a blend of yogurt, ginger-garlic glues, cashew nut glue and dried ruddy chili powder in a little bowl. Blend with a spoon and beat exceptionally well into a smooth glue. Keep it aside.

2Now make a dry spices/masala blend. Take cinnamon, cardamom, cloves, dark pepper, nutmeg, mace and white pepper in a processor and pound them. Keep it aside.

3Cut the chicken into four pieces. Make a few cut marks on them by a cut so that flavors can enter effectively whereas cooking. Wash and deplete well. At that point utilize a kitchen tissue or a new towel to expel the remaining water of the chicken. Presently take a expansive bowl. Include salt and a squeeze of turmeric powder (discretionary) and blend with the chicken pieces.

4Now warm 1/2 container of vegetable oil in a sauce container. Broil the chicken pieces till brilliant brown. Take them out of the dish and keep aside.

5In the same container with remaining oil include 1 tsp ghee. Include onion, narrows takes off and caraway (sha-jeera) and mix till brilliant brown. At that point include yogurt blend, dry spices/masala blend, salt and small sum of water. Keep mixing for 2-3 minutes.

6Add fricasseed chicken pieces and cook for 3 minutes. Include 1 container of water. Cover with the cover and cook for 10-15 minutes on medium warm.

7When the sauce gets thick and chicken is cooked appropriately include drain powder, sugar, dried prunes, raisins. Cover with the top and cook for another 2 minutes till oil discharged. Turn the warm off. In conclusion you'll include ghee and green chilies for more flavor. Whereas serving spread a few browned onions/beresta on beat. Serve warm with pulao rice.