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Mughlai Chicken
By : Method
- Marinate the chicken for an hour or more in the above ingredients mixture.
- Rub the marinate well into the chicken.
- The chicken can either be roasted or baked.
- When half cooked, sprinkle with Chenna flour and paste well.
Ingredients:
1 - chicken, prepared as for roasting, but the legs must be slightly scored
2 teacupfuls - dhye (sour curd)
1 dessertspoonful - ground corianders
� teaspoonfuls - ground chillies
1 saltspoonful - ground all spices
� teaspoonful - ground turmeric
1 saltspoonful - ground cinnamon
1 pinch - ground cardamoms
2 cloves - garlic
a 1 inch piece - fresh or pickled minced finely green ginger
salt to taste
1 - chicken, prepared as for roasting, but the legs must be slightly scored
2 teacupfuls - dhye (sour curd)
1 dessertspoonful - ground corianders
� teaspoonfuls - ground chillies
1 saltspoonful - ground all spices
� teaspoonful - ground turmeric
1 saltspoonful - ground cinnamon
1 pinch - ground cardamoms
2 cloves - garlic
a 1 inch piece - fresh or pickled minced finely green ginger
salt to taste
RECIPES BY REHANA KHAMBATY
