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Chicken Legs-6,
Chilli Powder—1/4 tablespoon
Chicken Kheema – 100 gms.
Ginger garlic paste — I tablespoon
Curd – 2 tbsp (beaten)
Onion – 1 medium finely cut
Cashew nut paste – 50 gms.

Juice of one lemon, Oil for frying, Salt to taste
For garnishing fried cashews -50 gnls.

Fresh coriander leaves – 1/4 cup finely chopped

Tin a vessel take the kheema and add 1/2 of the chilli powder, 1/2 of the turmeric powder, and 1 tablespoon oil. Mix and cook till water evaporates and kheema become dry and is cooked. Add 1/2 of the coriander and 1/2 of the lemon juice and keep it aside. Take the chicken legs. Fill the above cooked kheema in the pockets and deep fry the legs.  In another vessel put 2 tbsp oil and fry onions till golden brown. Lower the heat and add ginger garlic paste, turmeric powder, chilli powder and salt. Fry a little and add curd. Stir for 1 to 2 minutes, add cashew paste & stir j adding little water. Add the chicken legs, cook on low flame til the oil floats. Serve after garnishing with coriander and fried cashews.

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