500 gm Boneless chicken
1 Cup Hung Curd
½ tsp Turmeric powder
1 tsp Red chilly powder
2 tbsp Fried Fennel seeds powder
1 tsp Fried Fenugreek seeds powder
3 Whole Kashmiri chilly paste
1 tsp Garam Masala Powder
1 tsp cooked tamarind paste
½ Cup Desi Ghee for frying

1 tbsp Fried and Crushed Fennel seeds

Preparations :

Marinade the chicken….

Wash properly boneless chickens and squeeze all water, add all above ingredients one by one ,mix with your hand to give slightly press all chicken pieces and cover it in air tight container , keep this in refrigerator for one hour.

Before cooking leave half an hour on room temperature.
Heat up a kadhai along with ghee ,
Once ghee star evaporates slow the flame , add all marinated chicken stir well , cover and cook without water on low flame.

On middle of cooking process open the lid stir well to avoid burning.
And then cover and cook.
Repeat the process till done.

After 10 minutes open the lid add tamarind paste stir well, sprinkle fennel powder and 1 tsp of melted ghee over it ,do not stir now.

Ready to eat spicy, tangy dry chicken fry.

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