Chicken Pashtuni | How to make Chicken Pashtuni

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By Mili Dutta
Created on 24th May 2017
  • Chicken Pashtuni, How to make Chicken Pashtuni
Chicken Pashtuniby Mili Dutta
  • Chicken Pashtuni | How to make Chicken Pashtuni (2 likes)

  • 0 reviews
    Rate It!
  • By Mili Dutta
    Created on 24th May 2017

About Chicken Pashtuni

A spicy and delicate recipe from the past ,on to the plate with this easy recipe.

Chicken Pashtuni, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Chicken Pashtuni is just mouth-watering. This amazing recipe is provided by Mili Dutta. Be it kids or adults, no one can resist this delicious dish. How to make Chicken Pashtuni is a question which arises in people's mind quite often. So, this simple step by step Chicken Pashtuni recipe by Mili Dutta. Chicken Pashtuni can even be tried by beginners. A few secret ingredients in Chicken Pashtuni just makes it the way it is served in restaurants. Chicken Pashtuni can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Chicken Pashtuni.

  • Prep Time30mins
  • Cook Time20mins
  • Serves2People
Chicken Pashtuni

Ingredients to make Chicken Pashtuni

  • Whole chicken : 1kg
  • Lemon juice : ¼ tsp
  • Ginger garlic paste : 1 tbsp
  • Mint leaves, finely chopped : ½ bunch
  • Turmeric powder : ¼ tsp
  • Whole garam masala (cardamom, cinnamon, cloves, mace blade, jaipjhal) : 2 gms
  • Salt to taste
  • Oil for deep frying

How to make Chicken Pashtuni

  1. Take two halves of a chicken and give cuts over the pieces.
  2. Make pastuni masala in the following way.Take a bowl, add to it ginger and garlic pieces, whole garam masala items, lemon juice, turmeric powder, salt, mint leaves. Make a paste of all these ingredients in a blender.
  3. Coat the chicken pieces with this paste and marinate for about 2 to 3 hours.
  4. Keep aside for marination to happen. Now heat oil in a pan and when it is hot, deep fry the chicken pieces on both sides until golden in colour.
  5. Garnish with coriander leaves. Serve hot.

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