Ingredients:
⦁ 500 g. chicken bone less or with bone
⦁200 g. hog plum/Amra
⦁ 1/2 cup onion paste
⦁ 01 tbsp garlic paste
⦁ 01 tbsp ginger paste
⦁ 01 tbsp turmeric powder
⦁ 01 tsp cumin powder/ PASTE
⦁ pinch of cumin seed
⦁ 01 pcs bay leaf
⦁ 02 pcs dry red chili
⦁ 01 tsp chili paste
⦁ 01 inch cinnamon stick
⦁ 02 pcs cardamom
⦁ 3-4 pcs cloves
⦁ 5-6 pcs black pepper corn
⦁ 1/2 tsp mixed hot spices powder
⦁ Salt as per taste
⦁ Oil for cooking

Method:

Peel the hog plum. Cut the chicken with medium size then hog plum and chicken keep in a bowl.

Make the pan medium high heat then roast cinnamon stick, cardamom, cloves, black pepper corn
put oil after 01 minuet . When oil will be heat then add onion paste and stir well, after onion become brown add garlic
paste, ginger paste, turmeric powder, cumin powder, coriander powder, salt, and continue stir until oil will come out from gravy .

Add chicken and hog plum on the gravy and mixed well . After 3-5 minuet add 02 cup hot water and keep it on high heat for about 10-12 minuet or until hog plum and chicken become boiled . Adjust with salt and transfer in a bowl.

Again Take oil in the pan and heat sufficiently and temper the oil with dry red chili, bay leaf and cumin seed . Return the chicken on cooking pan and sprinkle the mixed hot species powder. keep it on simmering point for about 5-6 minutes then serve . After finish cooking enjoy with steam rice, yellow fried rice or roti .