Roll the drumsticks around, making sure they are all evenly coated. Cook the honey until it starts to turn a deep, rich shade of amber, then pour in the soy sauce and chicken stock to stop it cooking further. The next day, melt the butter in a large karhai or wok and fry the onions for five minutes. Clean and dry the pan and place the marinated chicken at the bottom. Throw in the spring onions and the chilli. Roll out the second piece of pastry to the same size as the base and lower it over the filling. Serves 6 For the marinade mint leaves , finely chopped 20g yoghurt ml chilli powder 1 tsp hot green chillies 2, roughly chopped salt 1 tsp, plus more to taste garam masala 1 tbsp For the biryani chicken 1 medium-sized, about 1.
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