500g chicken
2 bay leaves
3g black cumin seeds
3g sounf (fennel) seeds
5g garam masala
25g ginger paste
50g onions
20g red chilies
10g ratanjogh (erra beradu)
200g tomatoes
75g oil
Salt to taste

Roghan Chicken

1. Heat oil in a pan, fry black cumin seeds, garam masala, bay leaves, sounf, ginger paste, chicken pieces and cook for sometime.
2. In 2 tsp of oil, soak ratahjogh.
3. In a pan, cook onions, tomatoes, red chilies and blend to a paste. Add this paste to the chicken pieces, along with some salt and water and fry until oil floats on the top.
4. Before serving, apply oil from ratanjogh on the top of the chicken pieces and serve.