Nadan chicken roast

A perfectly cooked succulent chicken with a gravy to match; the heady spices give the gravy the desired taste, making this dish the star attraction on your table.

Ingredients
1 tbsp chilli powder
1 tsp black pepper powder
3 sticks of cinnamon, each 1 inch long
3 cloves
¼ tsp cumin
½ tsp turmeric powder
3 pods of garlic
8 pearl onions
8 tbsp oil
2 finely sliced large onions
600 g chicken cut into 6-8 pieces
Salt, as required
1 cup hot water
1 tbsp vinegar
2 tbsp large onions, cut lengthwise
Fried potatoes, to garnish

Preparation
Mix chilli powder, black pepper powder, cinnamon, cloves, cumin, turmeric powder, garlic and pearl onions, and grind gently
Heat 4 tbsp of oil
Sauté finely sliced large onion. Mix masala paste and continue heating. Add chicken pieces and cook when the oil clears
After water evaporates, add salt to sufficient quantity and one cup hot water and cook the chicken
Heat the remainder 4 tbsp oil, add chicken pieces and fry them. Add vinegar to the remainder gravy, mix and keep
Take the remainder oil from frying chicken. Add large onions cut lengthwise and fry them. Add gravy to it, bring to a boil and take off stove
Serve after garnishing with fried potatoes grated or lightly cut in circular shape