- Chicken large pieces 10
- Ginger-garlic paste 3 tbsps
- Lemon juice 5 nos
- Garam masala 1 tbsp
- Cumin powder 1 tbsp
- Curd 1 cup
- Chilly powder 3 tbsps
- Salt 1 tbsp
- Turmeric 1 tbsp
METHOD:-
- Wash and soak the chicken pieces in salted buttermilk for 1 hour.
- Drain the water completely.
- Mix the above ingredients and marinate the chicken pieces.
- Keep it aside for 5 hours.
- In a pressure pan brush oil and arrange the chicken pieces.
- Cook on a high flame for 5 minutes.
- Reduce the flame and for 40 minutes, turn once in 5 minutes.
- Take out the chicken and drain the excess liquid.
- Heat the eyed chapati pan and arrange the chicken pieces 4 at a time.
- Fry on both sides till it changes into black color
here ad there. - Serve hot with green mint chutney, sliced onion rings.
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