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By : Well wisher
Marinate the chicken pieces with turmeric powder
- Leave aside for 10 minutes
In a pan pour 2 cups of water and bring it to boil
Add chicken pieces and let it cook till all water evaportes
In a different pan heat oil till it smokes
Add ginger pieces and simmer for 10 minutes
Add chicken pieces and fry till golden brown
Remove the chicken pieces and let it cool
Add lemon juice, ground powder, salt, chilli powder and mix well
- Store in sterilise jar
Pour the remaining oil on the fish pieces till it covers the fish pieces
Store in cool place Shelf life: 60-70 days
1 kg chicken pieces (approx 1" cubes)
2 tsp turmeric powder
2 tsp fenugreek seed powder
2 cups red chilli powder (can use less if want less spicy)
1/2 kg mustard oil
3/4 cup salt
1 cup lemon juice
100 gms ginger (small pieces) Make a paste:
1/2 cup poppy seeds (khus khus)
1" cinammon stick
20 cloves
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