Easy recipe for chicken chap cooking
Tools:
Chicken leg back 2
Ginger 0.5 cup teaspoon
1 teaspoon of garlic paste
Piece bowl 1/2 cup
Chilli grated 1 teaspoon or Saad
Yellow grated 1/2 teaspoon
1 teaspoon of coriander cumin seeds
Heat spices mixed with 1/3 teaspoon
Jaipal Jyantri Gura 1/4 teaspoon
Need more
Take 3 tablespoons of bason and lightly teal
Lemon juice 1 table spoon
Talk yogurt 3-4 table spoons
2 inches
Cards 1
Baypatha 1
1 tablespoon of Keaua water
Salt like salt
Sapphire a pinch of liquid soak in a little milk
Oil and ghee are like 1/3 cup or the amount
Sugar little desire
Kazu nut bata and a half teaspoon
Koti pepper bata is 2-3
Pranali
The back of the chicken should be cut with a knife with a cut spoon to remove the spices from the top to the spices.
Now add a spoon of ginger garlic paste, piaz beta, turmeric powder, chilli powder, coriander-cumin powder, jayaplia jyotri guda, kapna pepper bata, groundnut, saffron milk milk, salt, talk yogurt, little water, lemon juice, mix well Mix the chicken properly with 3-4 hours or naturally refrigerated the night to be mortified.
Then heat the greasy oil in nonstick pan and fry the cardamom, cardamom, bay leaf cut, remove the spices from the spices and lightly fry them in a spicy mixture and mix it with the spices. If needed, cover with a little water.
At the end of cooking, take a bowl with a bowl of water, nuts and sugar and let it down
