COURTESY KHATIJA EBRAHIM
1 front or back leg
5 tbl red ginger garlic masala
1 tsp salt
1 tbl dry dhana
½ tsp arad powder
1 cup greek yoghurt
¼ cup lemon juice
Few strands of saffron
Ghee/oil mixed
Marinate the leg in the above mixture, cook slowly on low heat, once cooked add ghee and let it cook nicely. Serve with fat chips or mash potato and salad
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