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.
“It is my dream to see Indiavas the number one position on the Poultry map of the world.+more
Ingredients: Chicken – 1/2 Kg. Lemon (Big) 4 Ginger Garlic Paste 2 spoons Oil – as required Turmeric Coconut Powder+more