Salted chicken roast recipe

Materials:

• 4 native chickens (take 16 pieces)

• Onion Crush - 4 Cups (Arranged)

• Ginger paste - 1/4 cup

• Garlic paste - 2 tbsp

• Talk two - 1/4 cup

• Tomato Sauce - 1/6 cup

• Salt - 1 tsp

• Oil - 2 cups

• Poppy seed paste - 2 tbsp

• Pesto and wood almond paste -1/4

• Raw chillies - 8/10 hrs

• Bay leaves - 2 pieces

• Cardamom, cinnamon - 5/6 pieces

• Chili powder - 1 tbsp

• Powdered milk - 1/4 cup

• Keora - 1/2 tsp

• Prunes - 7/8

• Raisins - 1/2 cup (soaked and washed)

• Water - 2 or 3 cups (as required)

• Orange food color - 1 teaspoon or as needed

• Hot spice powder - 1 tbsp

Method:

-Mix half barista, powdered milk and 1 teaspoon hot spice powder.

Mix everything else in a pan or nonstick pan and cook.

-When the meat is cooked, pour the barista mixture, mix it and keep it down for 10 minutes.

-Serve hot.