Lucknowi Chicken Dry

Chick­en 250 grams
Gin­ger Gar­lic paste 2 table­spoon
Pud­i­na (mint leaves ) paste 2 table­spoon
Corian­der leaves paste 2 table­spoon
Green chill­ies paste 1 table­spoon
Vine­gar 2 table­spoon
Masala : roast the whole Cumin, Car­damom, cin­na­mon and cloves in 40:20:20:20 ratio and make pow­der
Onion 1 onion (chopped)
Refined oil 5 table­spoon
Mar­i­nate the chick­en with Salt, vine­gar, gin­ger-gar­lic paste, pud­i­na paste, green corian­der paste, green chilli paste and Bhu­na masala for an hour
In a karahi heat oil and fry the chopped onions till the onions turn crispy.Take out the onions and keep aside.
In the remain­ing oil put the mar­i­nat­ed chick­en sauté for 2–3 mintues.
Then add 1/2 cup of water. Put the lid on and cook the chick­en on low flame for 15–20 mintues.
Check if the chick­en has become ten­der. Once done, gar­nish with fried onions and serve with naan.


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