This delicious dry chicken masala recipe can be eaten with Naan or chapati. Its mildly spicy and great on taste.
INGREDIENTS
Chicken leg pieces: 1 ½ kg
Coriander powder: 2 ½ tablespoons
Red chili powder: 1 ½ tablespoons
Black pepper powder: 1 ½ tablespoon
Lemon juice: 2 tablespoons
Turmeric: 1 teaspoon
Garam masala powder: 1 teaspoon
Cumin powder: ½ teaspoon
Green chilies: 4 to 5 (chopped)
Garlic: 6 to 7 (chopped)
Curry leaves: 6 to 7
Ginger: 1 inch piece (chopped)
Salt: to taste
Mithoo Cooking Oil: as required
PROCEDURE
Mix all ingredients (except chicken and Mithoo Cooking Oil) with water and make a paste Put cuts on the chicken
and marinate it in the paste for 4 to 5 hours in the refrigerator In a pan, put in some Mithoo Cooking
Oil.
Add chicken along with little bit of water and cook till the chicken has tenderized and the water has dried up.
Take it off the heat Once ready, serve hot
INGREDIENTSChicken leg pieces: 1 ½ kg
Coriander powder: 2 ½ tablespoons
Red chili powder: 1 ½ tablespoons
Black pepper powder: 1 ½ tablespoon
Lemon juice: 2 tablespoons
Turmeric: 1 teaspoon
Garam masala powder: 1 teaspoon
Cumin powder: ½ teaspoon
Green chilies: 4 to 5 (chopped)
Garlic: 6 to 7 (chopped)
Curry leaves: 6 to 7
Ginger: 1 inch piece (chopped)
Salt: to taste
Mithoo Cooking Oil: as required
PROCEDURE
Mix all ingredients (except chicken and Mithoo Cooking Oil) with water and make a paste Put cuts on the chicken
and marinate it in the paste for 4 to 5 hours in the refrigerator In a pan, put in some Mithoo Cooking
Oil.
Add chicken along with little bit of water and cook till the chicken has tenderized and the water has dried up.
Take it off the heat Once ready, serve hot
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