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  • 1 kilogram of Chicken (cut into pieces)
  • 1 (2 inch piece) of Ginger (Adrak)
  • 4 to 5 Green Chillies (Hari Mirch) (more or less may be used depending on taste preferance.)
  • 2 tsp. Thymol Seeds (Ajwain)
  • 2 tsp. Cumin Seeds (Sufaid Zeera)
  • 2 tbsp. Cinnamon Powder (Pisi Dal Cheeni)
  • 1 tsp. Garam Masala Powder
  • Red Chilli Powder (Pisi Lal Mirch) (to taste)
  • Salt (to taste)
  • 2 tbsp. Lemon Juice
  • 3 tbsp. Cooking Oil

  1. Grind all of the ingredients and marinate chicken in them. Refrigerate for 2 to 3 hours.
  2. In a pan of water cook marinated chicken until tender and until all of the water dries up.
  3. Then add some oil in it and fry it - (you may also deep fry the chicken in oil.)

Serving Suggestions: Serve hot with Nan, Raita, and Salad
Yield: 4 Servings
Degree of Difficulty: Easy
Recipe Category: Main Course Chicken/Bird and Kabab/Grill
Recipe Ethnic Group: Pakistani
Recipe Submitted by, Rina Ahmad (Germany)
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