Broast Chicken

1.5kg chicken, cut into small portions
Ghee/cooking oil for deep frying
1 packet Broast Masala

• Place the chicken pieces in a pan, add 1/4 cup of water, cover and cook over a low heat for 15-20 minutes until the chicken becomes tender. If any water remains, cook on a medium-high heat to evaporate the liquid.

• Mix the Broast Masala with up to 1 cup of water to make a soft, smooth paste.

• Coat the chicken pieces with the paste and leave for 10-15 minutes in a cool place.

• Deep fry the chicken pieces on a low heat until golden brown.

• serve with french fries, tomato ketchup, plain naan and yogurt chutney.

Bohri Style Fried Chicken

• Place the chicken pieces in a pan, add 1/4 cup of water, cover and cook over a low heat for 15-20 minutes until the chicken becomes tender. If any water remains, cook on a medium-high heat to evaporate the liquid.

• Mix together 2-3 beaten eggs, 1 tbsp garlic paste, 1 tbsp ginger paste, 1 tbsp groung green chillies and 1 packet of Broast Masala to make a smooth paste.

• Coat the chicken pieces with the paste, leave for 10 minutes, then deep fry in the ghee/cooking oil until golden brown.

Produce of Pakistan / Packed in Pakistan