1 cup of blended onion
1/2 cup, or little less, ginger blended
2/3 cup yogurt (stir well to prevent separation)
1 tbsp sugar
salt to taste
1/2 cup beresta
3.4 cardamom
2 small sticks cinnamon
some raisins
1/2tsp of chili powder just for color
2-3 drops of kewra
1/3 cup of rose water
Directions
1. Drain chicken well, no water droplets. some yellow food coloring and salt. Mix well.
2. On high heat, fry chicken - cover to prevent oil splatter. Brown each side and keep aside.
3. Use some of oil from step 2, and mainly fresh oil - fry onion, ginger, dry spices.
4. Once fried, water coming out, put everything else in.
5. When oil starts to rise, add the chicken. Move it around so masala coats every piece.
6. Add kewra and rose water.
7. 2/3 cup to 1 cup of water - put on med.low heat and cover.
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