Ingredients:
- Chicken 1 kg
- Doodh (Milk) ¼ Cup
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Namak (Salt) 1 tsp or to taste
- Kali mirch (Black pepper) crushed 1 & ½ tsp
- Corn flour
- Cooking oil for frying
- Kashmiri lal mirch (Kashmiri red chilies) soaked 2-3
- Pani (Water) 1-2 tbs
- Oil 2 tbs
- Lehsan (Garlic) crushed 1 tbs
- Til ka tel (Sesame oil) 1 tsp
- Soy sauce 2 & ½ tbs
- Sirka (Vinegar) 1 tbs
- Mustard paste 1 tbs
- Tomato ketchup ¼ Cup
- Cheeni (Sugar) 1 tbs
- Pani (Water) ¼ Cup or as required
- Safed til (Sesame seeds) roasted
- Hara pyaz (Green onion) leaves
Directions:
Pat dry chicken with kitchen tissue paper properly.
In bowl,add chicken,milk,ginger garlic paste,salt and black pepper crushed,mix well and marinate for 4-6 hours in refrigerator.
Now coat well marinated chicken in corn flour.
In wok,heat cooking oil and fry on low flame for 4-5 minutes and let them cool for 5 minutes.
Again deep fry on high flame for 2-3 minutes or until golden brown and crispy & set aside.
In grinder,add kashimiri red chilies and water,grind to make a paste & set aside.
In wok,add oil,garlic and mix.
Add prepared kashmiri red chili paste,mix well and cook for 2 minutes.
Add sesame oil,soy sauce,vinegar,mustard paste,tomato ketchup and mix well.
Add sugar and mix well.
Add water,mix well and cook for 1-2 minute.
Now add fried chicken pieces and coat well.
Sprinkle sesame seeds,garnish with green onion & serve!
Ajza:
- Chicken 1 kg
- Doodh (Milk) ¼ Cup
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Namak (Salt) 1 tsp or to taste
- Kali mirch (Black pepper) crushed 1 & ½ tsp
- Corn flour
- Cooking oil for frying
- Kashmiri lal mirch (Kashmiri red chilies) soaked 2-3
- Pani (Water) 1-2 tbs
- Oil 2 tbs
- Lehsan (Garlic) crushed 1 tbs
- Til ka tel (Sesame oil) 1 tsp
- Soy sauce 2 & ½ tbs
- Sirka (Vinegar) 1 tbs
- Mustard paste 1 tbs
- Tomato ketchup ¼ Cup
- Cheeni (Sugar) 1 tbs
- Pani (Water) ¼ Cup or as required
- Safed til (Sesame seeds) roasted
- Hara pyaz (Green onion) leaves
Directions:
Chicken ko kitchen tissue paper sa ache tarhan pat dry ker lein.
Bowl mein chicken,doodh,adrak lehsan paste,namak aur kali mirch crushed dal ker ache tarhan mix karein aur 4-6 hours kliya refrigerator mein marinate ker lein.
Marinated chicken pieces ko corn flour mein ache tarhan coat ker lein.
Karhai mein cooking oil garam karein aur halki ancch per 4-5 minutes kliya fry karein phir 5 minutes kliya bahir nikal ker thanda ker lein.
Phir dubara tez ancch per 2-3 minutes or golden brown aur crispy hunay tak deep fry ker lein & side per rakh dein.
Grinder mein kashimiri lal mirch aur pani dal dein aur grind ker ka paste tayyar ker lein & side per rakh dein.
Karhai mein oil aur lehsan dal ker mix karein.
Tayyyar kashmiri lal mirch paste dal ker ache tarhan mix karein aur 2 minutes kliya paka lein.
Til ka tel,soy sauce,sirka,mustard paste aur tomato ketchup dal ker ache tarhan mix ker lein.
Cheeni dal ker ache tarhan mix karein.
Pani dal ker mix karein aur 1-2 minute kliya paka lein.
Ab fried chicken pieces dal ker ache tarhan coat ker lein.
Safed til sprinkle karein aur hara pyaz sa garnish ker ka serve karein.
