vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Sekwa Chara

sekwa chara
Turkey Thanksgiving

Turkey Thanksgiving

Turkey Thanksgiving: Turkey cooked in oven with biryani stuffing...

kodi iguru

Kodi Iguru

It is dish which is very famous in andhra....it is spicy dish.mainly used ingredient is c...

Fried Meat Balls

Fried Meat Balls

How to makeFried Meat Balls?How to cookFried Meat Balls?Learn the recipeFried Meat Balls...

Chicken

Chicken

How to makeChicken?How to cookChicken?Learn the recipeChickenby vahchef.For all recipes ...

Chettinad Prawn Masala

Chettinad Prawn Masala

How to makeChettinad Prawn Masala?How to cookChettinad Prawn Masala?Learn the recipeChet...

Gongura (red sorrel leaves )   chicken

Gongura (red Sorrel Leaves ) Chicken

How to makeGongura (red sorrel leaves ) chicken?How to cookGongura (red sorrel leaves ...

Sekwa Chara Recipe, How To Make Sekwa Chara Recipe

How to makesekwa chara?How to cooksekwa chara?Learn the recipesekwa charaby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make sekwa chara

(89 ratings)
0 reviews so far
Prep time
30 mins
Cook time
30 mins
Total time
60 mins
sekwa chara
Author : Vahchef
Main Ingredient : Chicken
Servings : 0 persons
Published date : November 29, 2016


Ingredients used in sekwa chara
• Chicken - 1000 grams.
• Onions - 2 numbers.
• Garlic - 2 teaspoons.
• Ginger - 1 teaspoons.
• Cumin seeds - 1 teaspoons.
• Coriander seeds - 2 teaspoons.
• Salt - to taste.
• Yoghurt - 100 grams.
• Garam masala - 1 teaspoons.
• Turmeric - 1 teaspoons.
• Red chilli powder - 2 teaspoons.
• Tomatoes - 2 numbers.
• Mustard oil - 1/2 cup.
• Butter - 1 cup.
• Lemon juice - 2 teaspoons.
Method:

1.wash the chicken pieces well.make light cuts with a sharp knife on each piece .pat the pieces dry and keep aside .

2.mix all the ground spices,salt ,yoghurt,dry spices, tomatoes pulp ,mustard oil and clarified butter.

3.add the chicken and marinate for an hour .

4.preheat a gas tandoor or a barbecue rack with coal underneath.roast the chicken pieces, turning frequently and basting with left over marinade.

5.when done, the chicken should dry but avoid scorching it .serve hot






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter