Elements -
Chicken meat - 1 kg
Potato medium size - cut 5-6 pieces of peas and cut into 2 pieces
Onion Kochi - medium size 1am
Garlic Thrush - 3-4 Kwa
Onion bowl - 3 teaspoon: spoon
Garlic spoon - 1 teaspoon: spoon
Ginger Bread - 1 teaspoon: spoon
Yellow grated - 2 teaspoons
Chilli powder - 2 teaspoons
Kashmiri chilli powder - 1 teaspoon
Cumin powder - 1 teaspoon
Hot spice powder - 1 teaspoon
Cinnamon - 1 inch 2-3 pieces
Cardamom - 2 o'clock
Baypata - 1am
Salt - 2 teaspoons / flavors
Sugar - 1 pinch
Oil - 1/2 cup
System -
Cut the chicken, wash it with water, garam masala ginger, turmeric powder, chilli powder, Kashmiri chilli powder, cumin powder, salt, sugar 1 teaspoon and keep aside with oil. Now heat the oil in a pan and keep the potatoes reddish. Now put oil on the pan in the pan and keep aside the onion and roast the garlic with all the cinnamon, cardamom, bay leaf, and stir in the oil and cover the garlic with red dough. Cook a little, so that the meat gets out of the meat so that the meat gets boiled. When the meat is half cooked, cover it with potato paste. Once the meat is boiled, cover it with a spoonful of sesame seeds. When the spleen starts to boil and if the amount of flour and hot nasalas are covered, then turn off the oven and keep it covered for 10-15 minutes. Serve down after 10-15 minutes.