Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
(Poultry Advisor, ~1970) Grind chiles, cloves, peppercorns, ginger, garlic, cumin, cinnamon, and cardamoms in a little of the vinegar to make a fine paste. Apply 2/3 of this masala to the chicken pieces along with salt and remaining vinegar; set aside to marinate. Fry remaining masala in the ghii, add chicken, cover, cook until chicken is tender and vinegar dries. Posted to CHILE-HEADS DIGEST V4 #126 by Brent Thompson on Sep 17, 1997
