I am passionate about Cooking & Baking.. "Inspire the Inner Chef in you"
"A recipe has no soul.. You must bring soul to the recipe"
Please note : My Recipes are personally tried and tested by me and sometimes recipes are adapted to
Joined 5 years ago
Credit Rashida Ma
Adapted to my style
MarinadeFew hours 2 kg cut up pieces chicken3 -4 tablespoon oil or ghee (Clarified butter)2 teaspoon peri peri masala 2 teaspoon salt 2 teaspoon red ginger garlic masala 2 teaspoon red chilli powder¼ teaspoon tumeric1 teaspoon lemon pepper +-½ teaspoon crushed Elachi (cardomom)4 tablespoon desiccated coconut4 tablespoon almonds powderThen Place in flat pot to space out the piecesLet it cook Meat must not come out of the bone Sauce use your discretion adjust accordingly to your taste as it must not be sour Sauces Use your discretion adjust accordingly to your taste it must not be sour 1 teaspoon lemon juice3 tablespoon tomato puree 1 teaspoon mayo 3 tablespoon maggie chilli garlic sauce or any chilli garlic sauceCook little wettish Wagaar fry last and pour overChicken before serving4 tablespoon butter or ghee (Clarified butter)3 sliced garlic cloves 1 dry whole red chilli Few curry leavesAdd sliced almonds Serve with mixed veges as sides or fried potato wedges and rolls or roti