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1 kg chicken skin removed and cut
Marinate chicken :
3/4 cup yoghurt
2 teaspoons ginger and garlic
2 tablespoons finely chopped mint
1 teaspoon tumeric powder
1 teaspoon jeera powder
1 teaspoon dhania powder
2 teaspoons chilli powder
1 tablespoon masala
Marinate chicken for two hours (preferably overnight )
1 cup parboiled lentils
1 cup frozen peas
2 cups rice soaked in three cups of boiling water for 20 minutes
1large onion sliced
2 tomatoes grated
2 each black elaichi bay leaves cinnamon sticks star aniseed
Heat two tablespoons of butter ghee or oil
Add onions cinnamon sticks, black elaichi bay leaves and star aniseed.
Fry whole spices for a few minutes
Add chicken, tomatoes, salt, 2 green chillies, rice and three potatoes peeled and halved together with three cups of boiled water cover and cook on medium heat for approximately 45 minutes.
Add lentils and peas
Cover and cook until all liquid has dried up sprinkle half a teaspoon gharam masala over akni.
Prepared, tried and tested by: Sureka Jaichund
