Murgh Desi Masala And Tawa Bhindi Chaat Masala by Rida Aftab

Ingredients For Murgh Desi Masala:

• Chicken 1 kg
• Small red chili 10
• Ginger garlic 1 tbsp
• Vinegar 1 tbsp
• Chopped tomatoes 1 cup
• Oil  1/2 cup
• Chopped onion 1 cup
  
• Green coriander 1/2 bunch
  
• Chopped coriander 2 tbsp
  
• Bay leaf 2
  
• Whole black pepper 1 tsp
  
• Turmeric 1 tsp
• Yogurt 1/2 cup
  
• Chopped green chili 2 tbsp
  
• Salt as required

Method:

1. First add chicken, ginger garlic paste, vinegar, chopped coriander, curry leaves, whole black pepper, turmeric, salt and green chilies leave it for an hour.
2. Now pour oil add small red chilies.
3. When it starts to smell then add ginger garlic, chopped onions and chopped tomatoes roast it well.
4. Then add marinated chicken roast it.
5. When water dries then add yogurt and green coriander simmer it for 10 minutes and boil the rice and serve it.
   

Ingredients For Tawa Bhindi Chaat Masala:

• Lady finger 1/2 kg
  
• Tomato 6
  
• Large green chili 6
  
• Chaat masala 1 tbsp
  
• Curry leaf 8
  
• Lemon juice 1/2 cup
• Red chili 1 tsp
  
• Coriander powder 1 tbsp
  
• Turmeric 1 tsp
  
• Salt 1 tsp
  
• Butter 50 gm
  
• Oil 4 tbsp
  
• Green coriander 1/2 bunch

Method:

1. Take a bowl add chaat masala, lemon juice, red chilies, chopped coriander, turmeric and salt mix it well.
2. Now add masala into ladyfinger and also fill it into tomatoes.
3. Then pour oil and fry it in hot oil.
4. After that fry the tomatoes on low temperature.
5. When tomatoes becomes soft then add green chilies, curry leaves, fried ladyfinger and butter simmer it and turn off the stove.