Chicken Tengri Barbecue
Tools:
- Chicken leg is 4
- A little less than a tablespoon of kebab spices
- Ginger gourd 1/2 teaspoon
- Rash Bata 1/2 teaspoon
- 1 teaspoon of coconut butter
- Kaju Nut Bata 1 teaspoon
- Chopped pepper to taste
- Salt to taste
- lemon juice 2 teaspoons
- Talk dough 3 tablespoons
- Like the amount of oil
- Little orange food color
- A piece of wood coal
Preparedness
For filling (you can skip this step if desired) Take a small amount of piazene besta, chili chili, raisins, cheeses, coconut butter, mint leaves, coriander leaves and coriander leaves. In all, one and a half tablespoons will be made.
Chicken leg pieces have to be washed and water washed. Make a pocket for a little knife to slice the chicken leg in the meat.
After this, you must marinate for 3 to 4 hours with ginger garlic, salt, chilli gurra, kabab masala gurra, talk yogurt, coconut bata, nuts bowl and lemon juice.
If you wish, the night can be marinated, it will make the taste better, overnight merryate and keep it in normal fridge.
Now you must take a little spin with yarn to give the amount of fillings in the pancake of marinated chicken. In a non sticky pane, heat oil like amount of oil will be covered with chicken leg back spices and light frying. If the meat is well boiled, then the stove will be stopped.
After that, the fuel of the coal will be burnt on the gas stove and the kashustakana fire. If the coal is reddish in red, the lid should be closed over a coal filling with a piece of foil inside the chicken vessel and a little oil coal.
After 10/15 min: open the lid and throw the coal and foil. There will be a beautiful bar for B-que flavors for coal.
At the end, the yarn should be served open.