Ingredients
|
| Chicken breasts, cubed |
600 grams |
| Mustard oil |
¼ cup |
| Bay leaf |
3 |
| Peppercorns |
8-10 |
For marination
|
| Red chillies (lal mirch) ground |
1 table spoon |
| Garlic (lahsan) paste |
1 table spoon |
| Ginger (adrakh) paste |
1 table spoon |
| Cinnamon (dalchini) (roast and ground) |
6” piece |
| Cumin (jeera) (roast and ground) |
1 tea spoon |
| Coriander seeds (dhaniya) (roast and ground) |
1 tea spoon |
| Mustard seeds( sarso) (roast and ground) |
1 tea spoon |
| Cloves (laung) (roasted & ground) |
5 |
| Green Cardamoms (hari elaichi) (roasted and ground) |
5 |
| Salt (namak) |
To taste |
| White vinegar |
½ tea spoon |
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