Ingredients:

• 1 kg – Chicken
• 1 – large cabbage, cut into 4 pieces
• 3 – carrots, cut into medium-sized pieces
• 1 tsp – Turmeric powder
• 2 tsp – salt
• 4 – large onions, sliced
• 6 – green chillies, slit lengthwise
• 1 tsp – crushed Garlic
• 1 tsp – chopped Ginger
• 1/2 cup – Vinegar
• 1/2 cup – oil or Ghee
• 1 tsp – spice powder
• 2 tsp – chilli powder
• 1 tsp – pepper powder
• 2 – Bay Leaves
• 1 tsp – cumin powder
• 2 – potatoes, peeled and chopped

Method:

1. Cut the chicken into about 8 pieces.
2. Wash well and add all the other ingredients, except the cabbage, potatoes and carrots. Mix well.
3. Heat oil in a large pan.
4. Cover the bottom of the pan with a spread of cabbage, potatoes and carrots.
5. Add the chicken and 3 cups of water.
6. Cover the pan and first cook on high heat and then simmer on low heat for 30 minutes until the chicken pieces are well cooked and the buffad gives out an aroma.
7. Serve hot.
8. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White