Easter Chicken Roast

Ingredients:

• Chicken 1 (small)
  
• Cinnamon 1 big piece
• Cloves 5
  
• Kashmiri chilly pdr 11/2 Tbsp
  
• Pepper pdr 2 Tsp
  
• Turmeric pdr 1/2 Tsp
• Ginger paste 1 Tsp
  
• Garlic paste 1 Tsp
• Vinegar 2 Tsp
• Hot water 2 cup
  
• Salt
  
• Oil

Clean the chicken and drain the water from it. Grind all the ingredients (chilly pdr to garlic paste) using a little vinegar. Marinate the chicken with this grounded paste and refrigerate it for 3 to 5 hrs. Heat oil in a heavy bottom vessel and add the crushed cinnamon and cloves. Then shallow fry the chicken in low heat, turning it occassionally. Add hot water into the shallow fried chicken and cook till it becomes tender. Then remove the cooked chicken from the gravy and keep it aside. Boil the gravy until it thickens and the oil starts separating. Put the chicken into the gravy and cook it for few more mins.

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