|
Heat oil in pot and add ginger-garlic paste, red chilli powder and salt. Then fry for 1 minute. Add chicken drumsticks and fry till the juices are sealed and drumsticks’ colour changes into white colour. Add 1 litre water and cover and cook on low heat, till chicken is cooked. There should be at least 500 ml/2 cups stock remaining in the pot. At this stage chicken cube can be added which is dissolved in 1 cup of boiling water.
Remove from pot and separate the meat from the bones and cut into bite size pieces.
In a separate bowl, cut the naan into bite size pieces. Add the naan pieces into the pot and let it absorb the stock. Keep on low heat.
As soon as the naan has soaked all the stock, add the chicken pieces, green chilies, green coriander and lemon juice.
Cook for further 5 minutes, stirring constantly so that it does not get stuck at the bottom of the pot.
Garnish with ginger and serve hot with lemon wedges.
|