Peach Chicken With Potato Rosettes by Arooj Noman

Ingredients:

• Chicken boneless 1/2 kg
• Garlic paste 2 tsp
• Ginger paste 1 tbsp
• Yogurt 1/2 cup
• Peach 1 big
• Lemon medium 1
• Cilantro 1/2 bunch
• Salt to taste
• Red pepper to taste
• Black pepper to taste
• Oil 2 tbsp

For Potato Rosettes:

• Potato thinly sliced 2
• Butter 1/2 cup
• Salt to taste
• Black pepper to taste
  

Method:

1. Marinate chicken with ginger paste, garlic paste, yogurt, sugar, lemon, salt, red pepper and black pepper for 30 minutes.
2. Now put oil in pan and shallow fry chicken.
3. Then put peach when chicken half done, add remaining marinade and make sauce.
4. Now take out plate and keep it aside.
5. For potato rosettes: Melt butter in pan.
6. Now make layer of potato in straight line and sprinkle salt and black pepper.
7. Then cut potato slice in rose shape and bake in muffin tray on 200 degrees C for 20 minutes.
8. Then serve with chicken.