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SERVES 8:
1 small chicken
2 pieces cinnamon
4 cloves
4 whole peppers
2 elachi
1 tsp ground ginger
salt to taste
1 Tbsp ghee
Method:
Heat spices in ghee and when ginger changes color add chicken ( cut in small pieces ) and braise slowly till meat is well braised. Add 2 liters of water and cook till half of water evaporates. Serve hot with toast.
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