Ingredients
- 4 murghi ke seenay (chicken breast)
- 4 jave lehsan bareek kate (garlic cloves finely chopped)
- 1 cup murghi ki yakhni (chicken stock)
- 3 tbsp cornflour pani main ghula (cornflour dissolved in water)
- 3 tbsp soya sauce
- 2 tbsp sirka (vinegar)
- 12 hari mirchen lambai main bareek kati (green chili finely chopped lengthwise)
- 1 tsp cheeni (sugar)
- Hasb e zaeqa namak (salt to taste)
- 2 tbsp tail (oil)
- 1 tsp till ka tail (sesame seeds oil)
Ingredients for boiling chicken
- 4 lehsan baghair chilay (garlic with skin)
- 4 sabut kaali mirchen (black pepper)
- 3 cups pani (water)
Directions
Murghi ke seeno main lehsan, kaali mirch or pani daal kar galne tak ubaalen_
Isse pani se nikaal kar lambi patiyan kaat len_
Pani ko alaihda rakhen batoor yakhni istemal karen_
Murghi ke tukro par soya sauce, sirka, cheeni, cornflour or namak mila kar 10 mins ke liye rakh den_
Karhai main tail garam karen_
Isme lehsan sunehri tall kar murghi shamil karke khoob bhune_
Pani khushk hojaye to yakhni daal kar ubaalen_
Phir cornflour or murghi daal kar aameza garha honay den_
Frying pan main 2 tbsp tail garam karen_
Isme hari mirchen halki c tall kar murghi main shamil karen_
Phir till ka tail daalen_
Ab dishout karke serve karen_:)
