8:24 am - Monday December 22, 2014



    • Full Chicken-1 kg (apply cuts to chicken)
    • White Vinegar-1/2 cup
    • Food Color (zarday ka rang)-A pinch
    • Ginger/Garlic Paste-4 tbsp
    • Crushed Black Pepper-2 tsp
    • Lemon-4
    • Yogurt-1 cup
    • Crushed Red Pepper-1 tbsp
    • White Cumin-1 tsp
    • Oil-As required
    • Salt-to taste


  • Dissolve  food color in vinegar and apply it to chicken.
  • Cook white cumin in a pan for a while (taway pe bhon lein) and chop it.
  • Take yogurt, put cumin powder and all other  ingredients in it.
  • Mix it well and apply it to chicken.
  • Pour lemon juice over chicken and leave it for 1 hour for marination.
  • Take a cooking bowl put chicken in it and cook it over slow flame to evaporate  chicken’s water.
  • After evaporating chicken’s water, take deep frying pan heat up the oil and fry the chicken in it.
  • When chicken turns golden brown in color,take it out from the oil.
  • Serve it with tamarind chutni and onion.

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