Mughlai chicken malai in Sehri

It is better to eat fewer spices and little white food during Sehri. The thirst for water is very low throughout the day. Due to fasting during the day, there is less to feel uncomfortable. But that morning, if you do not have to eat a little fun then do not leave.

If you think of both fun and health, you can get any kind of delicacy that is ideal food.

Let's learn how to make Moglai Chicken Malayali

Materials

Chicken - 1, Potato - 2 pieces, Onion Bata - 1/4 cup, Chapitre - 4, Ginger Bada - 1 tablespoon, Garlic Bata - 1 tablespoon, Gingerbread - 1 teaspoon, Sugar - 1 teaspoon,

Cinnamon - 2, cardamom - 4, Tejpata - 2, hot spices - 1/2 teaspoons, talk yogurt or milk - 1/2 cup, raisin - 7/8, lemon juice - 1 tablespoon, oil- 1 cup, ghee - 1 tablespoon, salt-like flavor.

Moglai for scent and taste

Cardamom 3-4, cinnamon 2 inches long, cloves 6, black pepper 10-15, fenugreek 1 teaspoon, nutmeg half, jatri 1 teaspoon, cook 1 teaspoon, Jain half teaspoon, 1 teaspoon of mangoes.

(Sprinkle these spices lightly and fry them, then put them in a bowl.

Wash the chicken and wash the water. Then keep the meat well for 10-15 minutes after all the ingredients except cinnamon, cardamom, bay leaf, cinnamon, oil, water, curd, raisins, lemon juice, sugar, cinnamon, and ghee. (Better as long as possible)

Now put the potatoes in a small quantity of oil and put the potatoes in the pan.

Now stirring the remaining oil with a marinated meat. Take 25-30 minutes of meat with cinnamon, cardamom, bay leaf, and potatoes.

When the meat is torn, give it to the amount of water. When the blossom is blossom, make a small amount of cooking. Sometimes remove the lid and lighten it lightly.

If the dough becomes dense, cook it for 5-10 minutes with yogurt or milk (the taste and color of the cooking are beautiful if milk gives milk before it is released).

When the cooking is almost done, cover the spices of spices, sprayed with Mughlai scent and taste. Leave 2-3 minutes.

Cover with mash, lemon juice, sugar, coconut, and ghee a few moments before dropping. Slow down the oil in the flesh. After serving, after giving the serving dish, you can sprinkle pasta or cashew nuts.