Roast chicken
Pieces of roast – 20 pieces
Sour curd- 4 table spoons
Cashewnut/Kathbadam Bata- 4 Tablespoons
Sugar almonds-1 table spoon
Tomato sauce- 3 table spoons
Ghee-1/2 cup
1/2 cup soybean oil
Chopped onion- 1 cup
Onion Barista – 1 cup
Onion paste- 1 cup
Ginger paste- 2 tbsp
Garlic paste- 2 tbsp
Raisins – 12-15 t
Aloo Bokhara – 5-6 t
Chilli 1 tsp
Roast Masala – 3 Tablespoon / 50 gms
Salt- to taste
Whole green chillies- 8-10 t
Liquid milk- 1 cup
Sugar- 1 tbsp
Keorazol – 2 table spoons
Rose water – 1 tsp
Rust color
Method of preparation:-
Season the roast pieces with 1 teaspoon salt and the yolk. In a bowl, mix sour curd, chilli powder, roast spices, tomato sauce and almond batter, raisins and potato bokhara. Place a pan on the stove and heat the oil. Fry the roast pieces until light brown. Fry 1 cup onion in the same oil. Add 1 cup of chopped onion in a frying pan with oil. When the onion turns light brown, add salt, onion paste, ginger paste and garlic paste. Stir well and add to the sour curd mixture. Then add 1 cup of water. Cover the pan with a lid and stir for 5 minutes. When the oil sizzles, add the roast pieces. Stir for 5 to 7 minutes. Cover the pan with whole chillies and liquid milk. Cook on low flame for 20 to 25 minutes. Shake it a few times. Be careful not to burn the bottom of the pot. Take it with sugar, keojal, rose water and ghee before lowering. Then top the roast with the mawa and 1/2 cup Berista. Serve with remaining berries on top