Ingredients:

• 1 kg – Chicken
• 1.25 kg- Chopped Onions
• 50 g -Ginger paste
• Refined oil
• 3 – 4 – Green chillies
• 2 – Cassia(bay) leaves
• Cloves- 2-3
• Black Cardamoms – 2-3, ground
• Sugar and salt to taste

Method:

1. Heat oil in the pan and saute the cassia leaves until brown. Now add the chopped onions, green chillies, and fry until pink.
2. Add the chicken and fry for 20 mins.
3. Then add the ginger paste, sugar, salt, and fry for another 5-7 mins.
4. Now add the ground cardamoms and the cloves.
5. Add some water and cook for 10 mins.
6. Serve hot with parantha/ tandoori roti.

Recipe courtesy of Rupa