Lahori Chargha / Chef Fauzia

INGREDIENTS

1 kilogram of Chicken (cut into pieces)
1 (2 inch piece) of Ginger (Adrak)
4 to 5 Green Chillies (Hari Mirch) (more orless may be used depending on taste preferance.)
2 tsp. Thymol Seeds (Ajwain)
2 tsp. Cumin Seeds (Sufaid Zeera)
2 tbsp. Cinnamon Powder (Pisi Dal Cheeni)
1 tsp. Garam Masala Powder
Red Chilli Powder (Pisi Lal Mirch) (to taste)
Salt (to taste)
2 tbsp. Lemon Juice
3 tbsp. Cooking Oil

METHOD

1. Grind all of the ingredients and marinate chicken in them. Refrigerate for 2 to 3 hours.
2. In a pan of water cook marinated chicken until tender and until all of the water dries up
3. Then add some oil in it and fry it - (you may also deep fry the chicken in oil.)

Note: Serving Suggestions: Serve hot with Nan, and Salad, Yield: 4 Servings

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