Ek malmal ka kapda lein.
Usme darchini ka 1 piece, 1 tsp sabat kali mirchein, 1 tsp sonf, 5 adad laung, 1/2 tbsp sabat dhania, 1 adad badi Elaichi, 3 adad choti Elaichi, 1 piece jaifal, 1 phool javitri, 1 adad badiyan aur 2 adad tez patta add karein.
Potli bana lein.

Ek pot mein 1 kg chicken, namak, 6 glasses pani, sabat masalon ki potli, 1 sabat lehsan chilke ke sath, 1 adad adrak ka piece aur 1 adad sabat piyaz add karein.
Flame high karein aur ek boil ane ke baad flame ko medium-low krden phir 30 minutes ke liye chicken ko boil hone dein.

Yakhni aur chicken ko separate karein.
NOTE: Sabat lehsan rakh lein, wo chicken ko bhunte time add kiya jaega.

Ek deep pan lein aur 1 cup oil add karein.
Flame ko medium rakhen aur oil garam hone par 1 piece darchini, 1/2 tsp sabat kali mirchein, 1 tsp safed zeera, 1 tsp shahi zeera, 1 adad badi Elaichi aur 2 adad choti Elaichi add karein.
Sabat Masalon ko 1 minute tak bhoon lein phir medium size ke 3 adad piyaz slices mein add karein.
Piyaz ko golden brown hone tak fry krlen phir thore se piyaz nikal lein aur thora sa pani add karein take piyaz zyada dark na hojaen.

Chicken add karein aur 1 tbsp adrak lehsan ka paste aur 1 tbsp hari mirchen chop ki hui add karein.
Sath hi jo boiled lehsan humne rakha hua tha uska paste bhi add krlen aur chicken ko bhoon lein.
1 cup dahi, namak aur 1 tbsp kutti lal mirch add karein.

Dahi ka pani dry hojane ke baad 5 glasses yakhni add karein.
Pani boil hone ke baad usmein imli ka pulp add karein.
2.5 glasses chawal wash kar ke aur 30 minutes tak bhigo lene ke baad strain kar ke add karein aur isi time pe namak adjust krlen.

Jab pani dry hone lage aur chawalon mein bubbles ane lagen to uske uper jo brown piyaz humne rakhe hue the wo daal dein aur 6-7 sabat hari mirchein bhi daal dein aur podine ke patte bhi.

Chawalon ko halke haathon hila lein aur serve karein.