Chatpatta Chicken with Rice

Chicken Chatpatta with Rice

Chicken Chatpatta with Rice

Chicken Chatpatta with Rice.  On this Eid make this chatpatta chicken with rice Dish . It’s very tasty you all will love this .

Ingredients Chatpatta Chicken with Rice:

• Paprika powder 1 tbs

• Haldee powder (Turmeric powder) ½ tsp

• Namak (Salt) 2 tsp or taste

• Lemon juice 2-4 tbs

•Ginger Garlic paste 2 tbs

• Chicken 750g

• Dahi (Yogurt) 2 cup

• Lal mirch powder (Red chilli powder) or flavors

• Dhania powder (Coriander powder) 2 tbs

• Subject rating chairs

• Haldee powder (Turmeric powder) 1 tsp

• Garam masala powder 2 tsp

• Cooking oil 3 tbs

• Lehsan (Garlic) 1 and ½ chopped

• Adrak (Ginger) 1 & ½ recording

Continue:

• Hari mirch (Green chilli) 1-3

• Podina (Mint leaves) 2 tbs chopped

• Hara dhania (fresh coriander) at 3 tbs

• Hari mirch (Green chillies) 2

• Podina (Mint leaves) 1-2 tbs sliced

• Hara dhania (fresh coriander) at 3 tbs

• Cooking oil ¼ Cup

• 1 regular Pyaz (Onion)

• Lehsan (Garlic) t½ finely chopped

• Adrak (Ginger) recorded 2 tbs

• Hari mirch (Green chillies) 2

• Namak (Salt) 1 tsp or taste

• Hara dhania (fresh coriander) at 2 tbs

• Podina (Mint leaves) 1-2 tbs sliced

• Chawal (Rice) ½ kg (wet and boiled with salt until 3 / 4thdone)

• Pyaz (Onion) rings

• Cera (Cucumber) Cubes

• Fruit slices

• Hara dhania (fresh coriander)

Directions:

  • To the bowl, add paprika powder, turmeric powder, salt, lemon juice, ginger paste and finely mix.
  • Place the chicken and mix well, cover and bake for 30 minutes.
  • To the bowl add yogurt, red chilli powder, coriander powder, chaat masala, black pepper pepper, turmeric powder, cumin seeds, garam masala powder and whisk well.Sughur yogi ready!
  • In a frying pan, add cooking oil, garlic, ginger, green chilli and mix well.
  • Stir in the hot chicken, cover and cook on low heat for 8-10 minutes and cook in high flame until dry.
  • Add 2-3 tbs of yoghurt with aromatic, mint leaves, mint leaves, fresh coriander, green chillies, cover and cook on low flame for 4-5 minutes.
  • Now turn the sides of the chicken pieces, add 2-3 tbs of fermented yogurt (save for later use), mint leaves, fresh calorie, cover and cook on low flame for 4-5 minutes and set aside.
  • In a pot, add cooking oil, onions and fry until light brown.
  • Add the garlic, ginger, green chillies, mix well and cook for a minute.
  • Put the grated yoghurt, mix well and cook for 2 minutes.
  • Add salt and mix well.
  • Put fresh coriander, mint leaves and mix well.
  • Stir in boiled rice, mix well, cover and cook on low heat for 8-10 minutes.
  • In a serving bowl, add cooked rice, onion rings, cucumber, sliced chicken pieces, lemon slices, fresh peanut and serve!

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