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Preparation Time : 120
Cook Time : 25
Total Time : 145
Whole Chicken 1 nos
Red Chili Powder 2 tbsp
Roasted Coriander Powder 1 tbsp
Roasted Cumin Powder 1 tbsp
Ginger Garlic Paste 2 tbsp
Yoghurt 150 gms
Lemon Juice 2 tbsp
Nutmeg Powder 1/4 tsp
Mace Powder 1/4 tsp
Garam Masala 1 tsp
Black Cardamom Powdered 1/2 tsp
Salt 2 tbsp
Oil for frying 2-3 cups
Tandoori Maslaa or Kabab Masala 1 tbsp
Make deep cuts on the chicken and marinate with all the ingredients.
Refrigerate it for 2 hours atleast or better still overnight for a juicy and succulent chicken.
Next day, steam the chicken as it is a necessary step and gives this dish an authentic touch. Steaming should be done for 15-18 minutes.
After steaming, next step is to fry it in hot oil on a medium high heat. Keep turning every now and then and fry for about 10-12 minutes.
Serve this juicy, succulent bird with raita and salad either with rice or naan.
A very famous dish from the City of Lahore, it is a show stopper for sure. This is a rage in Pakistan and this recipe can be twisted according to our likes and preferences. Marination plays a key role, hence it is important to marinate it overnight for best results. Try this mouthwatering dish and relish with family and friends. Happy Cooking Guys !!!!!
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