- Chicken – 500gms
- Onion: – 3, chopped
- Garlic Paste – 1 tbsp
- Egg – 1 for garnishing
- Black pepper powder – 2 tsp
- Green Chilli – 5-6, chopped
- Curd – 100 gms
- Tomato – 1 big, chopped
- Salt to taste
- Kashmiri.Red chilly powder 1 tsp
Marinate the chicken with salt, pepper and curd for a minimum of 30 minutes.
Add mustard oil in a pan. When it is hot, add bayleaf, whole red chilli, cinnamon, clove and cardamom and let it splutter. Next add chopped onion and fry till golden brown. Keep 1/3 of the fried onions separately, then add the garlic paste. After 1 minute, add chopped tomato, green chillies, sal, sugar and kashmiri chilli powder and fry well.
Add the marinated chicken pieces with the marination and mix with masala. Then lower the heat and let it cook in its own juices. No need to add water.
When the chicken is cooked and completely dry, make a well at the centre and break one egg carefully. Let the egg cooked. You may need to cover the pan for some time.
Sprinkle the fried onions on top and serve.