INGREDIENTS:

Chicken – 500 gm (boneless)
Oil – 1 cup (whole of it will not be used)
Garlic flakes – 10 (crushed)
Ginger – 1 inch (crushed)
Onion – thin slices (biryaan)
Dried Red chilly – 2
Sugar – 1 tsp
Water
Tejpatta – 2

DIRECTIONS:

Put a little oil to the chicken and lightly roast it on flame.
Making sugar caramel syrup: put 2 tbsp water and 1 tsp sugar in a ladle and heat the mixture till it turns brown. Put off the flame.
Put enough oil in the karaahi for deep frying of onion.
Deep fry it till golden brown.
Drain out the onion from oil.
Take out excess oil from karaahi, leaving 8 tbsp in it.
Reheat oil, put chicken pieces along with ginger, garlic, salt, dried red chilly, and tejpatta in it.
Crush the fried onion in it, add 2 cups of water and let the chicken cook for 7 minutes within covered karaahi on slow flame.
Now add potato cubes to the chicken.
Cover the karaahi and let chicken cook for 10 minutes on slow flame, or till it gets tender.
Dry the remaining water in karaahi.
Add caramel syrup, saute and put off the flame.
Serve with chapaatis and raita.

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