Chicken Roast

Ingredients

Chicken 1 kg
Onion 1 cup (chopped)
Ghee or cooking oil 1 cup
Yogurt 1 cup
Ginger 1 tbsp (ground)
Garlic 1 tbsp (ground)
Black pepper 1/2 tsp (ground)
Poppy seed 1 tbsp (ground)
Mace 1/4 tsp (ground)
Cinnamon 1/4 tsp (ground)
Kewara water 2 tbsp
Sugar 2 tbsp
Lemon juice 1 tbsp
Salt to taste

Method

Heat oil and Fry the onion til golden brown.
Spread the onions on a paper for crisp.
Cut chicken into 4 pieces or use it as whole if you like.
Fry the chicken in the remaining oil for about 10 minutes.
Remove pan from heat and let it cool for 15 minutes.
Crush the fried onion.
Then mix onion, salt, yogurt, ginger, garlic and add into the chicken.
Add 1 cup of water, put lid and cook on a low heat for about 2 hours, stir it time to time.
Make a paste of black pepper, poppy seeds, mace, cinnamon and cardamom.
In the middle of cooking turn the pieces of chicken/whole chicken, add the paste and sprinkle Kewara on the chicken.
When the chicken is tender, add lemon juice, sugar and adjust the taste.
Keep it on a low heat until serve.
Serve with paratha or chapatti.