INGREDIENTS
1. Chicken boneless, skinless Thigh or Breast pieces - 1/2 kg
2. Curd/yogurt - 1.5 cup beaten with a spoon
3. Salt - 1/2 tsp (To taste)
4. Crushed Pepper (white or black) - 1/2 tsp
5. Cinnamon Stick -01
6. Bay Leaf (Tej Patta) - 01
COOKING METHOD
1. Mix together all the ingredients and marinade in the fridge for at least 3 to 4 hours. Longer the better.
2. Cook in a non-stick/heavy bottom pan on low heat covered with a lid.
3. Keep flipping over until the curd dries up and chicken is done.
1. Chicken boneless, skinless Thigh or Breast pieces - 1/2 kg
2. Curd/yogurt - 1.5 cup beaten with a spoon
3. Salt - 1/2 tsp (To taste)
4. Crushed Pepper (white or black) - 1/2 tsp
5. Cinnamon Stick -01
6. Bay Leaf (Tej Patta) - 01
COOKING METHOD
1. Mix together all the ingredients and marinade in the fridge for at least 3 to 4 hours. Longer the better.
2. Cook in a non-stick/heavy bottom pan on low heat covered with a lid.
3. Keep flipping over until the curd dries up and chicken is done.
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