MURGH CHATKHARA

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INGREDIENTS:

Chicken ½ kg
Tamarind 250g
Water ½ liter
Brown Sugar 50g
Rice Flour ½ cup
Roasted Carom Seeds 1 tsp
Salt 1 tsp
Black Pepper ½ tsp
Crushed Red Chilies 2 tsp
Roasted Cumin 2 tsp
Roasted Dry Ginger ½ tsp
Corn Flour 2 tbsp
Potatoes 4

METHOD:

Slice ½ kg chicken and 4 potatoes. Now add ½ cup rice flour, ½ cup black pepper and ½ tsp salt and mix it properly and deep fry it in heated oil.
First add ½ litre water in 250g tamarind and soak it for 2 hours and then drain it and take out the seeds.
Now add 1 tsp salt and 2 tsp crushed red chilies in tamarind and cook it for 10 minutes and add 50g brown sugar.
When brown sugar is done then add 2 tbsp cornflour (soak it in water) and turn off the stove when it becomes thick.
In the end add 2 tsp roasted cumin, ½ tsp roasted dry ginger and 1 tsp roasted carom seeds and chop it and put it in tamarind. Delicious murgh chatkhara is ready