Ingredients

• Chicken - 500 g, boneless
• Oil - 1 cup
• Garlic flakes - 10, crushed
• Ginger - 1" piece, crushed
• Onion - 1, thinly sliced
• Dried red chilli - 2
• Sugar - 1 tsp
• Water as needed
• Tejpatta - 2
• Salt to taste

How to Make Boneless Chicken Roast

• For sugar caramel syrup: Put 2 tbsp of water and 1 tsp of sugar in a ladle and heat the mixture until brown. Put off the flame. Keep the syrup aside.
• Apply a little oil on the chicken and lightly roast it on flame.
• Put enough oil in a kadhai and deep-fry the onion until golden brown. Drain out the onion and keep aside.
• Take out excess oil from the kadhai, leaving 8 tbsp. Reheat the oil in the kadhai and put the chicken pieces along with ginger, garlic, salt, dried red chilli and tejpatta.
• Crush the fried onion in it.
• Add 2 cups of water and let the chicken cook for 7 minutes on slow flame, keeping the kadhai covered.
• Add potato cubes to the chicken.
• Cover the kadhai and let the chicken cook for 10 minutes on slow flame until it's tender.
• Dry the remaining water in the kadhai.
• Add the caramel syrup, saute and put off the flame.
• Serve with chapathi and raita.