KALKATTA MURGH Calcutta Chicken Pan braised Chicken is typical home-cooking. In this one, Black Raisins and Almonds are added. Use as much or as little Red Chili as you like. Serve this dish with Basmati Rice and Nan bread. Whole Chicken (cut-up w/bones (10-12 pieces))     OR  2 lb chicken meat (cut into 1" bite-size cubes) 4 tbls Ghee OR Oil 1/2 cup Onion (finely chopped) 1 tsp Fresh Garlic (minced) 1 tsp Fresh Ginger (grated) 1/4 tsp ground Turmeric 1 tsp Salt (1/2 tsp dried Red Chili Flakes - OPTIONAL) 4 whole dried Red Chilis 2 Tbl Black Raisins 1/4 cup Slivered Almonds 3/4 cup Water or Chicken Stock 1/4 cup Lemon Juice 1.  Heat Ghee or Oil, add Onion, saute until it begins to color. 2.  Add Garlic, Ginger, Turmeric, Salt, (& optional Chili Flakes),          saute 2 more minutes.   IF USING CHICKEN PARTS WITH BONES:     3.  -Lay Chicken pieces on top of spiced onion base.          -Add whole dried Red Chilis, Raisins & Almonds          -Cover, lower heat, Simmer 35 min.     4.  -After 35 min, open cover, turn chicken,          -Add 3/4 cup Water OR Chicken Stock          -re-cover, simmer 25 min.   IF USING BITE SIZE CHICKEN PIECES     3.  -Lower heat, cover pan, simmer onion base 15 min.          -Add Dark meat Chicken pieces, whole dried Red Chilis, Raisins, Almonds                    re-cover, simmer 15 minutes.     4.  -Add White meat          -Add 3/4 cup Water OR Chicken Stock          -re-cover, simmer 25 min. 5.  Remove cover, pour Lemon Juice all around. 6.  With cover off, raise heat, bring to to thicken sauce 7.  Remove from heat, re-cover, let sit 10 min so Chicken re-absorbs liquid 8.  Serve