skinless chicken thighs (cut in two) 100g yoghurt 15g Kashmiri red chilli powder 1 tbsp ginger-garlic paste 1 tbsp mustard oil 1 tsp dried kasoori methi 1. Marinate chicken with ginger-garlic ...

Combine with the kashmiri chilli powder, garlic and ginger paste, lemon juice and a pinch of salt in a large mixing bowl. Add the chicken, cover and marinate for 2 hours or overnight, in the fridge.

Place chicken cubes in a bowl, add salt, ½ tsp Kashmiri red chilli powder and juice of ½ lemon and mix well. 2. Set aside in a refrigerator to marinate for 15 minutes. 3. Mix together hung yogurt, ...