DRY MASALEDAR CHICKEN

This chicken variety can be made into two other chicken dishes

so just pay attention.

You will need.........

chicken...................1/2 kg

onions.................... 2-3

dry red chillis..........few ( i am using bedege mirch.......

                                            its only for colour and not tikha..)

garlic.....................1 full

ginger....................1 inch

curd........................1/2 cup
oil.........................50 gms

everest chicken masala.......50 gms

The photo shows the exact amount i have used.

You have to fry these in little oil...

After frying you have to grind it and keep it aside.

Below is the photo after grinding it.

Then you have to cut the other 2 onions

Then grind it and make the paste, the colour has come a bit pink

as i have grind it in the same jar used earlier.

This is the amount of chicken i have used.

Now lets start making the chicken, first take oil in the kadai , add onion paste fry it till the raw smell of the onions go away. Then add 50 grams of everest chicken masala, then add in the chicken pieces, mix well.

Initially it will be dry, but don't worry. At this state add the juice of two limes

Cover it and wait for few minute and again mix well.

Later u will see this it is leaving oil and has become very easy to mix.

cook it till it is almost done, if waiting is a torture for you, give it two wislte in the cooker adding title water.

Now friend, this cook chicken can be eaten without any further procesing and its called LEMON CHICKEN

But we are making dry masaledar chicker so when it is almost done. Add in the grinded masala and curd and cook it further for 15 minutes and your mouthwatering dry masaledar chicken is ready to eat.

And one more think if you fancy to have the gravy just add the required boiling water to it, and you will be having a

 MAJEDAR CHICKEN GRAVY.