Ingredients:

• Chicken – 500 g, boneless
• Oil – 1 cup
• Garlic flakes – 10, crushed
• Ginger – 1″ piece, crushed
• Onion – 1, thinly sliced
• Dried red chilli – 2
• Sugar – 1 tsp
• Water as needed
• Tejpatta – 2
• Salt to taste

Method:

1. For sugar caramel syrup: Put 2 tbsp of water and 1 tsp of sugar in a ladle and heat the mixture until brown. Put off the flame. Keep the syrup aside.
2. Apply a little oil on the chicken and lightly roast it on flame.
3. Put enough oil in a kadhai and deep-fry the onion until golden brown. Drain out the onion and keep aside.
4. Take out excess oil from the kadhai, leaving 8 tbsp. Reheat the oil in the kadhai and put the chicken pieces along with ginger, garlic, salt, dried red chilli and tejpatta.
5. Crush the fried onion in it.
6. Add 2 cups of water and let the chicken cook for 7 minutes on slow flame, keeping the kadhai covered.
7. Add potato cubes to the chicken.
8. Cover the kadhai and let the chicken cook for 10 minutes on slow flame until it’s tender.
9. Dry the remaining water in the kadhai.
10. Add the caramel syrup, saute and put off the flame.
11. Serve with chapathi and raita.

Recipe courtesy of Mohita Prasad