khatta meetha murgh

Khatta Meetha Murgh

	Ingredients
1	Chicken drumsticks	6-8
2	Tomatoes (ripe, medium sized, blanched and peeled)	300g
3	Garlic paste	1tsp
4	Ginger  paste	1tsp
5	Onions	100g
6	Dhaniya powder	1tsp
7	Red chili powder	1tsp
8	Jeera powder	½ tsp
9	Oil	10ml
10	Salt	to taste
11	Bay leaf	1
12	Lemon juice	1tsp
13	Brown cardamom	2
14	Black pepper corn	½ tsp
15	Sugar	1tsp
16	Stick of cinnamon	1inch

Method

khatta meetha murgh Trim, wash and pat dry the chicken. Marinate in lemon juice and salt for half-hour and keep aside. Heat the oil in High temperature in a thick-bottomed pan and when it reaches smoking point put in the bay leaf (herb) along with other entire spices. When these start on to crackle, add onions and stir-fry till lightly browned.Now put in the chicken and cook it on medium heat until  the drumsticks are well browned. Remove the drumsticks and continue a kitchen towel to get rid of excess fat. Add the garlic and ginger mixture to the oil and stir-fry for thirty seconds before putting the tomatoes along with salt, sugar and fine powdered spices. Mash with the back of a ladle until tomatoes are reduced to pulp. Now lessen the heat and cook until  fat remove the fine spice mixture. Now put the drumsticks back in the pan together with ¼ cup boiling water. Cover and simmer for around 5  minutes. Uncover, adjust seasoning and serve it hot.