Ingredients
Preparation
Marinate the chicken with all ingredients. Leave it in the refrigerator for minimum three hours. Take it out from the fridge and keep aside. Put a clay pot on stove. Add the marinated chicken and cover the lid. Cook on low flame for about 40 minutes. When the meat is cooked through, put a piece of burning coal over the chicken on aluminium foil and cover the lid to give it a nice smokey flavour for 10 minutes. Garnish with green chilies and serve with naan.
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· 1 kg boneless chicken · 1 tablespoon ginger garlic paste · 1 tablespoon salt · 1 teaspoon all-spice powder · 4 tablespoons yogurt · 4 tablespoons brown onion · 1 tablespoon green chilli paste · 2 tablespoons coriander leaves · White & black pepper to taste · 1 cup oil · 4 tablespoons milk · 1 tablespoon butter · 6-8 green chillies · 1 tablespoon corn flour · 2 tablespoons creamDirections
1Marinate the chicken with all ingredients. Leave it in the refrigerator for minimum three hours. Take it out from the fridge and keep aside. Put a clay pot on stove. Add the marinated chicken and cover the lid. Cook on low flame for about 40 minutes. When the meat is cooked through, put a piece of burning coal over the chicken on aluminium foil and cover the lid to give it a nice smokey flavour for 10 minutes. Garnish with green chilies and serve with naan.
Ingredients
Directions
Marinate the chicken with all ingredients. Leave it in the refrigerator for minimum three hours. Take it out from the fridge and keep aside. Put a clay pot on stove. Add the marinated chicken and cover the lid. Cook on low flame for about 40 minutes. When the meat is cooked through, put a piece of burning coal over the chicken on aluminium foil and cover the lid to give it a nice smokey flavour for 10 minutes. Garnish with green chilies and serve with naan.