Roast Chicken

Marinade Chicken pieces in Ginger paste(1 tbs.), Garlic paste(1 tbs.), Onion paste(2 tbs.), Vinegar(2tbs) and Salt (1 tsp.) for 2 hours. Deep fry, grill or roast the CHICKEN pieces until brown.

Fry 1 cup cut Onion until brown. Add Ginger paste(2 tsp.), Garlic paste (2 tsp.), Onion paste(1/2 cup), Yoghurt(1/2 cup), Garam Masala (Darchini, Elachi, Tejpata) and Salt to taste. Add CHICKEN with the remaining marinade and simmer for 30/40 minutes. Add small amounts of boiling water to maintain the right consistency. For Korma add more water to the paste to allow for a light sauce.

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