Rogan Chicken

Course : Curry
Serves: 1
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50 grams chicken
2 pieces bay leaves
3 grams black cumin seeds
3 grams sounf (fennel)
5 grams garam masala
25 grams ginger paste
50 grams onions
20 grams red chiles
10 grams ratanjogh -- (erra beradu)
20 grams tomatoes
75 grams oil
1 teaspoon salt to taste

Preparation / Directions:

Heat oil in a pan, fry black cumin seeds, garam masala, bay leaves, sounf, ginger paste, chicken pieces and cook for sometime. In 2 spoons of oil, soak ratahjogh. In a pan, cook onions, tomatoes, red chiles and blend to a paste. Add this paste to the chicken pieces, along with some salt and water and fry until oil floats on the top. Before serving, apply oil from ratanjogh on the top of the chicken pieces and serve.

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