How to make chicken ?

How to make by Bengali style chiken?

 Ingredients:

 Chicken - 1 kg,

 Potato-Arasho Gram, Onion-Two Hundred Grams, Ginger Bata-Two Spoons, Garlic Bata-Two Spoons, Glass Chili Bata-Three Spoons, Cumin Bata-Two Spoons, Coriander Bata-Two Spoons, Hot Spice Powder-

 Half a teaspoon, turmeric powder - two teaspoons, dried chilli powder - two teaspoons, amount of salt, bay leaves three to four, whole dried chilli two to three, tomato, two to three, coriander leaves two and a half show grams, mustard oil or white oil three hundred  Village, a lemon, etc.

 Method:

 First you have to cut the chicken meat in a pot and wash it well. Then cut the potato into pieces, then put it in a pan by setting it on fire in the oven, then when it is hot in the pan, cover it for a while with the sliced ​​potatoes.  Cover and cook for about five minutes.  Then fry the potatoes till they turn red. After frying, put them in a separate container.  Then, grate the meat with onion pieces, salt, turmeric, 2 tsp lemon juice, 1 cup mustard oil for a while.  Then heat oil in a pan and add bay leaves, dried chilli and foran.  Stir in the bata, turmeric powder, dried chilli powder for a while and add a little water to remove the spices.

 After that, put the marinated meat in a pan, mix it well and keep it covered for 10 minutes.  After opening the lid, the meat is well cooked and when the meat is a little cooked, then the fried potato pieces should be shot.  Garnish with hot rice or serve with Birani.  Tanning chicken meat.  You must have cooked and eaten this recipe. I hope everyone will like this recipe very much.  Those of us who live in rural areas feel more comfortable eating with hot rice.  You can easily cook Birani in the kitchen pan.  First wash a green basmati rice or any other type of Birani rice thoroughly.  Then pour it into the pot and give it the same amount of water.  Then mix a few drops of lemon juice in the water so that the rice is not overcooked.  Then cover and leave for ten minutes.  Then open the lid and see if the rice is cooked or not. If not, cover it again.  No need to overcook.  Put it in a container to keep it clean.  Then heat white oil or ghee in a pan and fry it with two bay leaves, two dried chillies, cinnamon, cardamom, a little red, then stir in the pan for a while and add the boiled basmati rice, then stir well and add ginger, garlic.  Crushed, raw chilli crushed, salt in quantity, yellow powder in quantity, a little sugar if desired, if you don't give it, it will run. Stir well again.  Mix it well and when it becomes a little red, add a little rose water in it, mix it with the saffron soaked in milk beforehand, then cover it with a big dish in a pan and reduce the heat of the oven for a while.  After a minute, open the lid and see if the rice is cooked or not

 Stir for a while. At the end of all, take it down with hot spice powder, ghee and saffron soaked in milk.  Then serve hot.  Serve neatly as you like.  Sprinkle two raw chillies with a little coriander leaves on top of the meat, cut the onion into rounds and spread it on the meat.