Makhmali Murgh...

Chicken - 200 grams (I used 4 drumsticks)
Milk - 1/8 cup
Corn flour - 1/2 tablespoon
Ghee (clarified butter) - 1 tablespoon
Zeera (cumin seeds) - 1/4 teaspoon
Peppercorns - 1/8 teaspoon
Onion - 1/2 chopped finely
Ginger garlic paste - 1/2 teaspoon
Coriander powder - 1/4 Tablespoon
Tomato - 1/2 medium pureed
Salt to taste
Green chilli - 1 chopped
Vinegar - 1/4 teaspoon
Sugar - 1/4 teaspoon
Coriander leaves - 1 tablespoon chopped
Water as required
Cherry tomatoes - 4 (I didn't use)

Method :
1. Wash the chicken and clean it.
2. In a saucepan add the chicken and 3/4 cups of water.
3. Bring to a boil. Reduce flame, cover and continue to cook for 30 minutes.
4. Remove the chicken pieces when it cools down. Add milk to the stock and mix well to combine. Add more water if required to make the stock measure 1/2 cup. Keep it aside.
5. In a cooking vessel heat ghee. Add cumin seeds and peppercorns. Fry for 1/2 minute.
6. Add onion and fry for a minute. Add ginger garlic paste and fry till the onions turn translucent.
7. Add coriander powder, tomato puree, green chillies and salt and fry for a minute.
8. Add the chicken pieces and the prepared stock and bring it to a boil.
9. In a small bowl add the cornflour and add 1/4 cup of water and mix well without any lumps.
10. Add the cornflour paste to the chicken and mix well. Bring to a boil.
11. Reduce flame and cook for 2 minutes.
12. Add sugar and vinegar and mix well.
13. Add cherry tomatoes if using and coriander leaves and mix well.
Enjoy Makhmali Murgh. Serve hot.