My husband’s favourite anarkali chicken roast jab ye banti hai roti kam padhjati hai chicken fry

This exquisite recipe for my husband's favorite pomegranate chicken roast You won't find a recipe this delicious even in your favorite restaurant. It's very easy to make, but the taste will be amazing. You'll keep licking your fingers nonstop. Well then, let's get started making it. First of all, for chicken fry, we need half a kilo of Hardy Cut the chicken pieces slightly larger than medium size. Are you also able to perform medium-sized cuts or small pieces, please insert them here 1 teaspoon mustard, half a teaspoon cumin, half a lemon juice, one and a half teaspoons Kashmiri red chili powder and half a teaspoon of crushed garlic Add the paste made from green chilies and a little coriander leaves as well, one and a half. Mix the half teaspoon of all ingredients thoroughly with the chicken. After mixing, let it stand for ten to fifteen minutes. Jaya, in a pan, take dal 4-5 tablespoons, and add oil because this is a rich, fried dish, so it will require more oil. Heat the oil on medium flame until it's nicely warm. Once the oil is slightly hot, add the dal along with three cloves, three green cardamoms, and a piece of cinnamon. Don't heat the oil too much Gently press it in. Until the arrival of the Spice Girls' perfume If you heat the oil too much, these spices will burn. After turning these on for 10-15 seconds Lentils, onions, large size, hot Weight is 140 hot Fry the onions well until they reach the golden color. The onion has become our golden goose. Next, add lentils and chicken After the chicken dal We need to fry this well on high flame. Fry well on high flame. We might need 3-4 militaries for this. There's just a bit of salt in it; I'm just adding a small amount of dal right now. Even Azra Klehson, give the paste of lentils to the sons of Dhanya. One teaspoon of Kashmiri red chili powder Half a teaspoon cumin powder, half a teaspoon garam masala powder Muddy water, dal this Forget it well, just let it go 1 tsp agra kalai, red chili, coriander leaves paste Mix it well Agra, chili, coriander leaves paste 2-3 tablespoons normal Agra Kalaisun paste Add 2 green chilies, a few coriander leaves Drink it with less than a handful of it. It will be pasted ready. It will be a very pleasant fragrance. Agra's fresh paste of kalai sun They have taken their leave. Well-being of 8-10 garlic cloves Khandhi Agra's beauty 1-1.25 cups of water Have been checking in the middle until melting The chicken has cooked well, and so has this one. Almod is dry and has a slight flame high. We need to dry it after marinating it well with spices. Cook the chicken over the flame like this until it gets charred. Finally, we have to do it again, half of it Lime juice, 1 teaspoon of kalimirch powder, if If you eat spicy food, then if you don't like it too spicy It's not a home video, it's a brain teaser, so comment if you know This is my favorite Garam Masala powder by Dhanya's The flame of leaves, seven times, the barfi cut, thanks The leaves are also from the daliya chutney, five green chilies at the end of this Add ghee, one tablespoonful, to all the ingredients, then mix well again. We need to mix the super delicious chicken fry, our favorite, let's turn off the flame, serve it hot and fresh. You can eat it like this—eat it with dalna, eat it with roti, eat it like this, but not like this. Sure, this is a very strong adhesive.