Murgh Chatkhara by Rida Aftab

Ingredients:

• Chicken 1/2 kg
• Tamarind 250 g
• Water 1/2 liter
• Brown sugar 50 g
• Rice flour 1/2 cup
• Roasted carom seeds 1 tsp
• Salt 1 tsp
• Black pepper 1/2 tsp
• Crushed red chilies 2 tsp
• Roasted cumin 2 tsp
• Roasted dry ginger 1/2 tsp
• Corn flour 2 tbsp
• Potatoes 4

Method:

1. Cut chicken and potatoes into long.
2. Now put rice flour, black pepper and salt, mix it nicely, deep fry it in hot oil and take it out.
   
3. Put 1/2 litre water in tamarind, soak it for 2 hours, crush with hands, strain with strainer and take out the seeds.
4. Now put salt and crushed red chilies in tamarind water, cook for 10 minutes and put brown sugar.
5. When brown sugar melts, dissolve cornflour in water, add in it and turn off stove when thick.
6. In end, grind roasted cumin, roasted dry ginger and roasted carom seeds and add in tamarind. Delicious murgh chatkhara is ready.