Ingredients
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Washing
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2.5 kg Chicken Thighs-Murghi Raan-مرغی کی ران
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12 Cloves Garlic-Lehsan-لہسن
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1 Cup White Vinegar-Safaid Sirka-سفید سرکہ
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3 tsp Salt-Namak-نمک
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Frying
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1 Litter Cooking Oil-تیل
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Marination
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1 Kg Yogurt-Dahi-دہیWhipped
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8 pcs Lemon Juice-Lemon Ka Rus-لیموں کا رس
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2.5 Tbsp Chaat Masala-چاٹ مسالہ
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4 tsp Red Chili Flakes-Dara Mirch-دارا مرچ
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3 tsp Salt-Namak-نمک
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1.5 tsp Garam Masala-گرم مصالحہ
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2.5 tsp Red Chili Powder-Lal Mirch Powder-لال مرچ پاؤڈر
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3 tsp Black Cumin-Kala Zeera-کالا زیرہ
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2 tsp Coriander Powder-Dhaniya Powder-دھنیا پاؤڈر
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1 tsp Turmeric Powder-Haldi Powder-ہلدی پاﺅڈر
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1 tsp Food Color-فوڈ کلر
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Steam Chicken
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4 pcs Lemon Slices
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1 Tbsp Garam Masala-گرم مصالحہ
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5 Pcs Green Cardamom-Sabz Elaichi-سبز الائچی
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Sprinkle
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2 tsp Red Chili Flakes-Dara Mirch-دارا مرچ
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2 tsp Sesame Seeds-Til-تل کے بیج
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3 pcs Lemon Slices
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5 pcs Green Chili-Hari Mirch-ہری مرچ
Directions
Steps
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1
Done
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Cut and wash the chicken legsTake a tray pour all chicken thighs and cut them with a sharp knife 4-5 times for one piece at least. Now wash them properly remove the blood and non necessary veins from the chicken. Now take garlic cloves and crushed them with the help of pestle & mortar now add water into this garlic paste, stain this water and add into chicken, add vinegar and salt. Wash chicken properly |
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2
Done
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Fry ChickenTake a pot add oil and preheat it, add 4 pieces of chicken at once and fry them for five minutes, now separate the chicken from oil. |
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3
Done
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Coating ChickenTake a bowl add curd, lemon juice, water, and all spices now mix them together. Now dip your chicken and leave it for 1 hour add water remaining marination and coat again chicken. Take a pot add water, add lemon and its peel, garam masala, now take butter paper, spread in another pot and dip your chicken again in marination and place it into the pot. Sprinkle chili flakes, white lentil, green chili, and lemon slices. Set paper on it, now place the lid on it and set this pot on to water's pot. Now it's ready to steam do high flame for the initial five minutes and after 5 minutes do flame slow down for 25 minutes. Now you can serve and enjoy. |
