Ingredients:

• 2 – medium chickens (weighing about 800 gms. each)
• 1 cup – Tomato puree
• 1 cup – Chicken stock
• 1/2 cup – chopped Celery
• 1/2 cup – Ghee
• 1/3 cup – finely chopped Onions
• 1/4 cup – Lemon juice
• 2 tbsp – Vinegar
• 2 tbsp – Brown sugar
• 3 tbsp – Worcestershire sauce
• salt, pepper and mustard to taste
• 1-2 Garlic Cloves
• 1 Ginger
• 1 Tomato
• 2-3 Green chillies
• Cumin powder
• Garam Masala
• 2 Cardamom
• 1 Cinnamon stick 2 Bay Leaves
• Turmeric powder
• Salt to taste

Method:

1. Joint the chickens.
2. Fry the chicken pieces in brown until golden brown.
3. Remove chicken and extra fat, reserving 2 tbsps. of the ghee.
4. Fry finely chopped onions in 2 tbsps. reserved ghee until onions are golden brown.
5. Add tomato puree, vinegar, brown sugar, Worcestershire sauce, lemon juice, chopped celery, 1 cup chicken stock, salt, pepper and mustard to taste.
6. Simmer sauce for 20 mins.
7. Place chicken in an oven-proof dish, pour sauce over and bake for 15 mins. at 180 degree C.
8. Garnish with mushrooms and lightly fried sliced capsicums.
9. 2 tbsps – brown sugar
10. 3 tbsp – worcestershire sauce
11. salt, pepper and mustard to taste
12. 1-2 garlic cloves
13. 1 ginger
14. 1 tomato 2-3 green chillies
15. Cumin powder
16. Garam masala
17. 2 cardamom
18. 1 cinnamon stick 2 bay leaves
19. Turmeric powder
20. Salt to taste