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Chicken without skin — 1 kg. 
Ghee      — 200 gms 
Ginger Garlic Paste  — 1 tablespoon 
Red Chilli Powder  — 1 tablespoon 
Turmeric   — a pin  Salt to taste 
Coriander Leaves  – 1 bunch 
Food colour red  



Marinate the chicken in a vessel with ginger garlic paste chili powder turmeric, salt & colour Mix well & keep aside for half an hour.  Take a Chippa (Earthen vessel), Heat ghee in it & add the marinated chicken Mix & cover with a lid for 15 minutes on slow fire, The cover should be another earthen shallow vessel Remove the cover mix & cook for another is minutes till it is cooked well & ghee leaves sides. Remove from fire. Garnish with coriander leaves & serve hot with roti.

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