Badiyan Murgi
Premium chicken curry cut marinated with Awadhi spice mix and then slow fried in ghee, whole garam masala and yogurt. This fall off the bone tender recipe goes great with fresh chapatis and rice.
- 1Chicken
1200 Grams - 2Urad Dal
150 Grams - 3Whole red chillies
30 Nos. - 4Ghee
150 Grams - 5Garlic
60 Grams - 6Ginger
20 Grams - 7Onions
200 Grams - 8Whole Garam Masala
5 Grams - 9Yoghurt
225 Grams - 10Dhania Powder
20 Grams - 11Turmeric powder
3 Grams - 12Cumin Powder
10 Grams - 13Lemon juice
4 Nos. - 14Green Coriander
25 Grams - 15Salt -- to taste