Ghar ka murgi dal barabar! But your frustration and the submission of this recipe will also bring the taste of the restaurant to the home-made chicken.
There are very few simple chemicals in meat and rice in the food world, and if it is made in a tidy way, then there is no point.
Homemade chicken soup will bring a touch of novelty to any new chemist, you know? Here is the recipe.
Materials
Chicken: 1 kg
Onion: 2 medium chopped onions
Tomatoes: 2 medium crushed
Yogurt: Beat half a cup
Garlic: 4-5 kwa bata
Ginger: 2 inch bata
Powdered turmeric: 1 tbsp
Red chilli powder: half a table spoon
Coriander powder: 1 tbsp
Cumin powder: 1 tbsp
Hot spice powder: 2 teaspoons
Small cardamom: 4 p.m.
Cinnamon: 1 o'clock
Cloves: 3-4 o'clock
Bay leaves: 2 tbsp
Salt: Like taste
Mustard oil: 3 tablespoons
Ghee: 1 teaspoon
Lemon juice: 2 tablespoons

Method
Marinate with chicken salt, lemon juice, mustard oil, yogurt, turmeric powder, chilli powder, coriander powder, cumin powder for at least 30 minutes. It is better to marinate for 2-3 hours.
Heat oil in a pan and fry the halved potatoes until golden. Fry small cardamom, cloves, cinnamon and bay leaves in the remaining oil. Add nicely chopped onion. Stir over medium heat until onion is clear. This time keep frying well with ginger-garlic paste till the raw smell goes away. Stir in the tomato paste until the tomato melts and mixes well.
This time pour the marinated chicken and marinade into the pan. Turn both sides of the chicken pieces over and fry well for 5-6 minutes. When the broth is dry, let it cook with two-and-a-half cups of water, pressed with pre-fried potatoes.
The chicken will be cooked in 15-20 minutes. Sprinkle with hot spice powder. Spread ghee on top at the end of it all