Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Large | Chicken | Clean, and cut the chicken |
| 2 | Tablespoon | Chilly Powder, Red | Marinade in vinegar |
| 0.5 | Teaspoon | Garam-Masala | Marinade in vinegar |
| 2 | Tablespoon | Vinegar | Marinade in vinegar |
| 6 | Tablespoon | Cooking Oil | For frying |
| 3 | Medium | Chillies Green | Slice and fry |
| 1 | Nos. | Onion | Slice and fry |
| 1 | units | Ginger (Adhrak) | Slice and fry |
| 2 | Teacup | Hot Water | Cook |
| A | Little | Salt | Add to taste. |
Method
Clean, and cut the chicken torso in four parts and separate, the wings and legs. Cut the nick part from the torso.
Mix red chilly powder and Garam masala in vinegar with a little salt to taste. Coat the chicken pieces in the masala paste and keep aside for about two hours in the refrigerator.
Brown the sliced onions and green chillies in a little ghee, then add the sliced ginger stir and fry.
In a frying pan, put the cooking oil, and start to fry the chicken pieces, and turn the same when one side is fried.
Put the meat, sliced fried masala, in a cooking pot, and pour some hot water just enough to cook it, and simmer till well cooked. Add some salt or vinegar if the taste so requires it. Serve with the chicken gravy.
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