:dnk:  dp hai kithhee :D: :D:

Bas lab la :hehe:


Ur dp :ok:

Jida thudi marji  :blowout:

ju to sariyan khadiya v ni janiya... :D:

mai taa just taste kar k back window ton sale kari jania :laugh:

Peeka  :blowout:

Tasty  :happy:

Esda matlab nursa sondia ni?  :wait:

Apni apni schoole ya collage de sir,madam  bare daso koi v gal behavior nature wise koi v gal daso bas patake pa dao.


Mai baad ch dasu :laugh:

TANDOORI CHICKEN
Chicken marinated in yoghurt and spices and slow cooked in a hot clay oven or an electric oven.



Preparation Time : 4-6 hours
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS
Chicken , whole 800 grams
Kashmiri red chilli powder 2 teaspoons
Lemon juice 3 tablespoons
Salt to taste
Yogurt 1 cup
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Garam masala powder 1/2 teaspoon
Mustard oil 2 tablespoons
Butter to taste
Chaat masala 1/2 teaspoon
Onion , cut into rings as required
Lemon, cut into wedges as required

METHOD
Make incisions with a sharp knife on the chicken breast, legs and thighs. Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour. For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes. Remove the thick yogurt into another bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and mustard oil. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator. Skew the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done. Baste chicken with a little butter and cook for another four minutes. Remove and set aside. Sprinkle chaat masala powder and serve with onion rings and lemon wedges.

jal v same edaa da hunda  8->

bore ho reha baki sab theek a :blowout:

chapeda khania tu? :D: