As you can see the name of this juicy, succulent, tender chicken recipe says it all. I combined 3 recipes to make this ONE and believe me it was crazy delish!!!!

The chicken was first marinated, then steamed, then fried, then tempered with charcoal and then smothered in left over masala…. oooomphhhhhh! Ahh mayyy zingggg

So lets get started

Ingredients

8 skinless chicken marylands/ whole thigh and leg pieces

1/2 tspn carom seeds (ajwain)

Salt and chicken salt to taste

1 tbspn kashmiri red chilli powder

1 tbspn chilli flakes (add more if you want it hot)

1 tbspn heapful fresh crushed roasted cumin seeds (bhuna kuta zeera)

1 tbspn coriander powder

1 tbspn chaat masala (I use Shan brand)

1 tspn black pepper powder

A pinch of white pepper powder

1/4 cup vinegar and lemon juice mix

1 tbspn garlic paste

2 tbspns green chilli paste

1/2 cup yoghurt

1/4 cup tomato ketchup or chilli garlic tomato sauce

Some sesame seeds

4 tbspns oil for cooking

Oil for feep frying

Method:

Wash and clean chicken and pat dry with paper towel. Make deep gashes on leg and thigh part. You can use chicken breast part as well but it will be too dry. If you are using chicken breast, make 3 to 4 deep gashes on each one of them too.

Mix vinegar, lemon juice and all the spices along with garlic paste, ketchup and green chilli paste. Apply this paste on chicken pieces and massage well into the gashes. Keep aside for 2 hours.

Mix in yoghurt and apply well and keep aside for atleast 6 hours.

Heat 4 tbspns of cooking oil and lay chicken in the pan in a way that the pieces dont overlap. Sprinkle some sesame seeds and cover with lid and cook on high heat for 5 minutes and then on low to medium for 30 minutes or until the chicken is tender and cooked through.

Heat oil to 200⁰C in deep fryer and fry chicken pieces for one minute or until they get that golden fried color. Put all the pieces in one cooking pot and temper with charcoal.

Simmer the remaining residue of steamed chicken on high flame until it turns into a thick mixture.

Now smother each piece in that gravy and arrange the chicken pieces onto a serving platter.

Serve hot with chips.