When nothing should be done in non-wedge, then make Tasty Chicken Raita

For how many people: 4

material :

Chicken- 2 table spoons (finely chopped)

Bundi-2 Table Spoon (Fine Fine)

Curd - 100 gms

Oil - 2 tablespoons

Green-coriander 1 table spoon (finely chopped)

Green pepper - 2 (finely cut)

Curry leaf- 5-6 leaf

Rye-half spoon

Red Chilli Powder - 1 tsp

Garam Masala Powder - Quart Tea Spoon

Coriander Powder - Quart Tea Spoon

Raita Masala- Fourth Tea

Method :

Put oil in a non stick embroidery and heat it. When he gets hot, put curry leaves in it, then add mustard and chop it.

Now wash it in a clean finely chopped chicken. Add salt to taste, half teaspoon red chili powder, coriander powder, garam masala, and fry it. After this, cover the chicken on a low flame and cook for two to three minutes.

When the chicken is cooked, add half a green coriander and bring it out of the gas and keep it cool.

Now take yogurt and take a summary math by mixing it with a light hand, dough and blender. If the curd is thick, add some water to it as needed and make a little thin. After adding vermilion and chicken, it will become very thick and will not look good.

Now add this mixture to the boiled dough in the curd with a lightly squeezed hand.

Now add salt, remaining chilli powder, raita masala, well according to the taste in it.

Now add chilled chicken to it. Put the remaining coriander over the top and serve it with the meal.