Ingredients:
1 tbsp ginger
1 tsp garlic
1/2 cup plain yogurt
1 tsp sugar
1 cup milk
1 tbsp red chilli powder
1/4 tsp salt
1/2 tspn shah jeera
Ghee/ Oil ( as required)
1/2 cup Beresta
1 tsp Kewra water
1/2 tsp black pepper powder
3 pcs cardamom
2 cinnamon sticks
2 pcs clove
1 bay leaves
Directions:
Marinate the chicken with 1 tbsp red chilli powder, 1/4 tsp salt. Let it rest for 15 mins.
Fry the chicken on a heated pan, fry both sides well.
On a heated pan, add oil/ ghee, add shah jeera and onions. Saute until onions are translucent.
Add bay leaves, cardamom, black pepper, cinnamon sticks, cloves. Add ginger, garlic, red chilli powder and yogurt mix (1/2 cup plain yogurt + 1 tsp sugar). Saute all spices at high heat for 10 mins, add milk in little quantities in between, continuously stirring. Add garam masala powder and cook for 5 mins. Add chicken pieces and dry plums onto the mix and let it cook at medium-high heat for 10 mins. Add remaining hot milk, reduce heat to low-medium heat and cook for 15 mins.
Lastly add, beresta, ground black pepper and kewra water, let it cook for another 10 minutes.
Enjoy delicious chicken roast!
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