Cook Yummy Nimbu Aur Haldi Ka Duwari Murgh Using This Easy Recipe

Ingredients

• For chicken masala: 1 kg chicken
• 50 gm haldi paste
• 20 gm chopped garlic
• 20 gm ginger garlic paste
• 10 gm green lemon
• 10 gm salt
• 10 gm lemon juice
• 20 gm garam masala powder
• 20 gm carom seeds
• 5 gm asafoetida or hing
• 20 gm yellow chilli powder
• 20 gm mustard oil
• For mint sauce: 1 cup coriander leaves
• 1⁄4 cup mint leaves
• 10 gm ginger garlic paste
• 10 gm onion
• 20 gm black salt
• 20 gm green chilli
• 20 gm lemon juice
• 20 gm asafoetida or hing
• 20 gm roasted jeera powder
• 20 gm ice cubes
• For tomato chilli: 20 gm tomatoes
• 5 gm green chill
• 5 gm garlic
• 3 gm black salt
• 20 gm onion

Step

1. Step 1:

   Take chicken legs in a bowl and add fresh haldi paste, chopped garlic, ginger garlic paste, lemon zest, lemon juice, along with spices such as garam masala, carom seeds, asafoetida, salt and yellow chilli. Mix it well so that all the spices are absorbed by chicken.

2. Step 2:

   Take a pan and add mustard oil and cook it till rare medium.

3. Step 3:

   Now smoke the rare medium leg inside the double barrel smoker for another 25 to 30 minutes until it has nice golden colour on top of it.

4. Step 4:

   Meanwhile for sauce, cut tomatoes into 1⁄4 along with onion, and grind them together with green chillies and a bit of sugar to get a smooth paste.

5. Step 5:

   For mint sauce, blend together, coriander, mint, ginger, garlic, onion, black salt, asafoetida and lemon juice.

6. Step 6:

   Put chicken leg on the plate with mint and tomato chutney and garnish it with fresh organic coriander. Serve with love.