Ingredients
for grinding
coriander and mint leaves- 1/2 cup each
fennel-1 tsp
cumin-1 tsp
cardamom-2
tomato-1
lemon juice-1 tsp
for marination
ginger garlic paste-1 1/2 tsp
curd-3 tsp
kashmiri chilly powder-2 tsp
garam masala-1/2 tsp
chilly flakes-2 tbsp
turmeric-1/4 tsp
chicken full leg piece-2
for hot sauce
oil-2 tsp
chilly powder-2 tsp
pepper powder-1/2 tsp
chilly flakes-3 tbsp
tomato ketchup-3 tbsp
Preparation
Take a mixie jar, add mint and coriander leaves, cumin and fennel seeds, cardamom and tomato, blend it well. Take a bowl, add masala powders, and other ingredients for marination , grinded masala and salt, mix well, then marinate chicken with this masala, keep chicken about 8 hrs in fridge.
Heat oil in a pan, add masala powders and chilly flakes, then add sauce, combine all, then turn off flame.
Take chicken add to a pan, mix leftover masala and sauce together, apply it above chicken while frying, cook it in low flame. Finally, smoke chicken with charcol.
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