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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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