Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 750 | Grams | Chicken | Cut in four parets |
| 1 | Large | Potatoes | Cut in slices for frying |
| 3 | Tablespoon | Cooking Oil | To be heated in a Wok |
| 1 | Medium | Onion | Make paste and fry |
| 1 | Teaspoon | Garlic Paste | Fry in oil |
| 1/2 | Teacup | Tomato Puree | Add to the fried paste |
| 2 | Tablespoon | Soya Sauce | Add to the fried paste |
| 1 | Teacup | Water | To be added |
| 1 | Tablespoon | Flour, All Purpose | Blend with the strained gravy |
| As Required | Salt | Tol Taste |
Method
Wash the chicken, and cut it in four parts and keep aside.
Pare the potato and cut it in slices and keep aside.
Heat oil.
Fry potato and chicken and keep aside.
Fry onion and garlic paste in the excess oil of wok.
Add tomato purée and Soya sauce.
Cook well.
When oil gets separated from the gravy pour a cup of water.
Strain the gravy with a wire strainer.
Mix flour in water and add to the gravy.
Bring to a boil. Add salt
Coat the chicken with gravy.
Place in a pie dish and bake in 180°C temperature.
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