Chicken Muff Luff

Sour abdominal abdomen.

Recipes made by Tasnuva Mahmud Nourin, the culinary artist.

Ingredients: 2 kg of chicken mince. Two pieces of bread. Half cup of liquid milk. Salt like taste. Dhanagadha half a teaspoon. Lalmar-Powder is half a teaspoon or a taste. Hot-spicy-powder 1/8 teaspoon Oregano 1/8 teaspoon Oil 1 tablespoon Onion 1/4 cups Ginger and garlic cut into half a teaspoon. 2 tablespoons of tomato sauce 1 table-spoon of the world dressing sauce. 1 tablespoon of soy sauce Egg 1

Method: Soak the bread with milk and keep it aside. Keep an egg out.

On the other hand, when the oil is hot, add onion and turmeric powder, ginger and garlic paste in a minute and let it cool down with coriander leaves.

Sprinkle eggs with chicken-cummer-fried onions, salt, soy sauce, oyster sauce, tomato sauce, baking bread, spices, oregano. If you have whole eggs, do not give it to the whole or half of it keep everything clean.

Bring oil in a pan or cake made of luff pan or cake, pour a mixture of Kima. If you wish, you can give them a perfect egg. If you lay eggs, put some finely on it and put the egg on it.

Bite a little tomato sauce on top of 180 degrees C or 40-45 minutes, covered with aluminum foil.

Remove aluminum foil when kima will be almost perfect. You will see the beautiful burns on top of the burn.

Understand that chicken ki is perfected by inserting a toothpick and checking it out. There is no cloth on the toothpick.

If you are cold, serve to cut.

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