Biye Bari Chicken Roast

1: Marinate the chicken with salt and red chili powder.

2: Fry onions in oil to make beresta (or use store-bought).

3: In the same oil, add 1 tbsp ghee and fry the marinated chicken until golden brown on both sides. Set aside.

4: Heat 1 tbsp of ghee in the pan. Fry the bay leaf and cinnamon for a minute, then add ginger-garlic paste and fry another minute.

5: Add onion paste, green chili paste, beresta, 1 tsp red chili powder (or sweet paprika), and 2 tsp roast masala. Add a little water and cook until spices are done and oil separates.

6: Add fried chicken, almond-raisin paste, yogurt, and tomato ketchup. Cook uncovered over medium heat for 6-7 minutes, then cover and cook on low for 5-6 minutes.

7: Add 2/3 cup water, alu bhukhara, milk powder or mawa. Cover and cook for 10 minutes until oil separates.

8: Add green chilies, rose water, and kewra water. Cover, turn off heat.

9: Garnish with fried onions and green chilies before serving.