Ingredients
- 1/2 kg murghi ki hadiyan baghair haddi (chicken boneless)
- 1/2 cup chili sauce
- 2 tbsp tomato ketchup
- 1/4 cup murghi ki yakhni (chicken stock)
- 2 anday phentay hue (egg beaten)
- 2 tbsp brown sugar
- 1 tsp kutti laal mirch (red chili crushed)
- 3 tbsp cornflour pani main ghula hua (make into a paste with water)
- 1 tsp kutti kaali mirch (black pepper crushed)
- 1 tbsp soya sauce
- 1 tbsp safed sirka (white vinegar)
- 1 tbsp+garnishing hari mirchen bareek kati (green chili finely chopped)
- 1 tbsp till ka tail (sesame seed oil)
- 1 tbsp pissa adrak lehsan (ginger garlic paste)
- Hasb e zaeqa namak (salt to taste)
- 2 tbsp tail+for frying (oil)
Directions
Murghi ki botiyo par kaali mirch or namak laga kar thori der ke liye rakh den_
Karhai main tail garam karen_
Murghi ki botiyo ko anday main lapeten or karhai main sunehri fry karke nikaal len_
Degchi main tail garam karke lehsan adrak bhun len_
Isme tomato ketchup, chili sauce, kaali mirch, soya sauce, sirka, yakhni or brown sugar daal kar 10 mins tak pakaen_
Isme chamcha chalatay hue thora thora karke garha honay tak cornflour milaen_
Isme murghi ki botiyan, till ka tail or hari mirchen mila kar dish main nikaal len or hari mircho se saja kar serve karen_:)
