(https://i.ibb.co/xtYFScYB/kyhncex1geug1.jpg)
(https://i.ibb.co/0jGVNQsv/xc8k7fx1geug1.jpg)
(https://i.ibb.co/d0NqfJJw/04q8udx1geug1.jpg)
(https://i.ibb.co/ZpfXMcSX/qbo1ngx1geug1.jpg)
(https://i.ibb.co/ym8FKWvQ/hbhsuex1geug1.jpg)
(https://i.ibb.co/rRqt1LgH/9ls8xgx1geug1.jpg)
(https://i.ibb.co/Z6v84k23/6jbddex1geug1.jpg)
(https://i.ibb.co/yc7JFjJQ/my93bex1geug1.jpg)
(https://i.ibb.co/yncBNQX0/3z8xvhx1geug1.jpg)
(https://i.ibb.co/Rk7DxqRH/yrmgehx1geug1.jpg)
(https://i.ibb.co/Rk7DxqRH/yrmgehx1geug1.jpg)
I do the same, but I buy pre‑cut chicken from the shop – it saves a lot of time!
u/Specific_Chicken_543 says: Suits well
What's the price of chicken there?
My brother loves chicken so much that even the word 'chicken' makes him happy.
How are you managing to eat 500 g of chicken every day? Do you include it in all three meals?
Why shouldn't the marination be watery? I'm just curious – I use curd and no oil, and sometimes the curd releases a bit of water.
I do the same.
I'm facing issues while frying it in a non‑stick pan. Some pieces stay a little undercooked even after 20 minutes. I keep the lid on, start on high flame then switch to medium.
I'm going to try this out – finally a useful post on this sub!
OP, you've copied my routine exactly, without a single change.