Ingredients
- 1/2 kg murghi ka gosht bghair haddi (chicken boneless)
- 1 anda (egg)
- 1 shimla mirch chakor kati (capsicum cubed)
- 2 piyaz chakor kati (onion cubed)
- 1 gajar chakor kati (carrot cubed)
- 1 tamatar beej nikaal kar chotay katte (tomato de-seeded cut small)
- 7 jave lehsan (garlic cloves chopped)
- 1-1/2 tbsp cornflour pani main ghula hua (make into a paste with water)
- 2 tbsp tomato ketchup
- 2 tbsp chili garlic sauce
- 2 tbsp worcestershire sauce
- 1/4 tsp pissi kaali mirch (black pepper powder)
- 1/4 tsp pissi safed mirch (white pepper powder)
- 1 tbsp pissa adrak lehsan (ginger garlic paste)
- 1/4 cup pani (water)
- Hasb e zaeqa namak (salt to taste)
- Hasb e zarurat tail (oil as required)
Directions
Murghi ke gosht ke chotay tukray kaat len_
Chopper main murghi ki botiyan, lehsan adrak, safed mirch, kaali mirch, anda or namak yakjan karke nikaal len_
Hatheli ko chikna karen or aamezay ke chotaay koftay bana len_
Degchi main 3 tbsp tail garam karke lehsan sunehri karlen_
Isme piyaz, gajar or shimla mirch daal kar 1 minute tak pakaen or anch halki karden_
Isme tomato ketchup, chili garlic sauce, worcestershire sauce, namak or pani mila kar 5 mins tak pakaen_
Isme koftay shamil karen or dhakan dhank kar degchi ko kapray se pakar kar halka se hilaen_
5 mins pakane ke baad tamatar shamil karden_
Isme thora thora karke cornflour shamil karen_
Phir anch tez karke 2 mins tak pakaen_
Ab dish main nikaal kar serve karen_:)
