| This
recipe was shared by my friend Beenish Khan. I tried it myself, turned out
very nice. Hope you guys will enjoy too! |
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| chicken |
8 pcs |
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| vinegar |
2tbsp |
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| salt |
to taste |
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| yogurt |
3/4 cup |
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| garlic/ginger paste |
1tsp |
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| red chili powder |
2tsp - adjust to taste |
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| garam masala pwdr |
1tsp - optional |
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| turmeric |
1/4 tsp |
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| oil |
for frying |
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| Method: |
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| Marinate
chicken with vinegar and salt for 1 hour. |
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| Heat the
oil and deep fry chicken pieces until light golden. |
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| (Do not
over fry chicken) |
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| Take out
lightly fried chicken pieces and place it on an absorbent paper. |
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| Mix all the
rest ingredients in yogurt and apply evenly on the fried chicken pieces. |
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| Keep it in
the fridge for atleast 4 hours. |
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| Steam the
chicken in steamer for 10 to 15 minutes or until cooked thoroughly. |
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| OR |
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| Add water
to a large pot; it should fill up to1 inch and bring to a boil. |
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| Place a
rack or small pot in the bottom of the large pot. |
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| Place
chicken in a single layer on a heatproof dish and place the dish on the rack
or pot. |
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| (water
should not boiling up over the heatproof dish) |
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| Cover with
a lid tightly and cook for 10 to 15 minutes on low heat until chicken is
cooked. |
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| Take out
chicken pieces from the steamer and serve with salad or any sauce. |
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| Serves 4. |
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