• ½ kg Boneless chicken | 1/2 kg baghair hadi k gosht
• 2tbs corn flour | 2 chamch makai ka ata
• 1tsp Ajinomoto | 1 chamach chinese namak
• 1tsp sugar | 1 chamach cheeni
• ½ tsp salt | 1/2 chamch namak
• 1tbs Garlic (chopped) | 1bara chamach bareek kata huwa lehsan
• 1 Green chilliy finely cut in rings| 1 hari mirch
• 1½cup chicken broth | 1 ½ cup mugh ki yakhni
• ½ cup tomato ketchup |1/2 cup tomato ketchup
• 1tsp red chilli powder | 1 chamach surkh mirch powder
• 2tsp sugar | 2 chamach cheeni
• 1tsp salt | 1chamach namak
• 2tbs corn flour | 2chamach makai ka ata
• 1tsp vinegar | 1chamch sirka
• ¼ cup Oil | ¼ pakane ka tail

Marinate the boneless chicken with corn flour, Ajinomoto, sugar and salt for a while. Now deep fry the boneless chicken.

When it becomes light golden, take it out. Heat the oil in another pan and put garlic paste in it and fry it.

Them add fried boneless chicken, finely chopped green chilli and ½ cup chicken broth in it and let it cook.

Now in another bowl mix 1 cup chicken broth, ½ cup tomato ketchup, red chilli, sugar, salt, 2tbs corn flour and vinegar and mix it well.

Then put this mixture in the boiling chicken. Let it cook when it becomes a little thick. Serve it in a sizzling dish with fried rice.

by Pak101.com (few years ago!) / 1741 views