Spicy Dry Chicken

Ingredients

100 grams of chicken will work in a whole chicken cut into 8-10 pieces of chicken

1/2 cup mustard oil

4 bay leaves

4-6 dry red pepper

4 whole green alioma

2 template sugar

2 cups chopped / chopped onion

2 medium onions for paste

Garlic 4 garlic for the paste

Ginger 1 inch stick for paste

4 tomatoes, cut (or a 16 ounce cut tomato)

2 hard salt

2 tablespoons coriander powder

1 spoon yellow powder

1 spoon fried cumin powder

1 tablespoon pepper powder powder

1 tablespoon hot mumps

1-2 table spoons, ginger cut

Step

Heat hot mustard oil on medium / medium high heat

If warm, add almond pod, bay leaves, dry red chimney and then sugar and mix for one minute.

Add cut / chopped onion and saute until they are golden and caramelized

So make a paste by mixing garlic, ginger and onion and add the Carmelized Onion in it.

Cook after 3-4 minutes and then add it to the chicken

Mix chicken meat for 2 minutes. The chicken is smoothly smoothly

Add turmeric powder and clear an extra 5-6 minutes

Add salt and add

Keep dense caps before turning chicken meat or some browns on the skin

Once the nuts, add onion, ginger, and garlic paste and refresh for another 4-5 minutes.

Now add coriander powder, red chilli powder, cumin powder. Wash the spices well and wash for 2-3 minutes

Add chopped tomatoes and saute more for 5-8 minutes

Keep frying until tomatoes are completely included. If the spices begin to circulate with a bowl, then dilute a table spoon of water or more, but keep in mind that the dish is not only moist and waterlogged.

Wash hot spicy powder and after 2 more minutes

Eat the sugar from the flame, glue it with the adhesive and cover the chicken.

Serve hot with a bowl, bread, or white white rice.