Ingredients:

• 1 kg – Chicken
• 1 tsp – Coriander/Dhania
• 1 tsp – Turmeric powder
• 1 inch – Ginger
• 5 – Flakes Garlic
• 5 – Cloves
• Vinegar to taste
• 3-4 Sprigs – Coriander leaves
• 1 inch- Cinnamon
• Salt to taste
• 8-10 – Pepper Corns crushed and powdered.

Method:

1. Grind the masala finely and marinate the chicken.
2. Refrigerate for two hours.
3. Deep-fry the chicken pieces.
4. Serve hot.

Recipe courtesy of Walter