Instructions
- Clean the chicken, remove the bones and cut it into small cubes.
- Apply a mixture of kashmiri chilly powder, lemon juice and salt to the chicken and keep it aside for half an hour.
- Meanwhile, remove the whey from the curd by hanging it in a muslin cloth for 15 minutes.
- To this curd, add kashmiri red chilly powder, salt, ginger and garlic pastes, lemon juice, garam masala powder and mustard oil. Mix well.
- Apply this marinade onto the chicken pieces and refrigerate for 4 hours.
- Heat 4 - 5 tbsp of oil in a non - stick pan.
- Fry the chicken pieces on a very low flame.
- :- At first, the chicken will leave some water but it will dry up soon and you will start getting a tantalising smell, while the chicken is getting roasted.
- Fry the chicken on the other side too, until both sides are reddish brown in colour.
- Garnish with onion rings and lemon wedges.
- :- Serve hot.
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