preparation time :20 minutes
cooking time :60 minutes
ingredients :
chicken 1 kg full skin removed
rumali roti 2
for first marination :
lemon juice 2 tsp
salt to taste
2nd marination :
black peppercorn( khadi kaali mirch ) 8
brown cardamom ( badi ilaichi ) 4
Cinnamon stick ( darchini) 1 stick
black cumin (shia zeera ) 1/2 tsp
bay leaf 2
nutmeg powder ( 1/2 tsp
clove (laung) 7
mace (javitri) 2
third marination :
yogurt (hung) 1 cup
ghee (butter) 1/4 cup
almond paste 2 tsp
ginger paste 1 tsp
chicken stock 2 cup
bay leaf 2
saffron dissolved in cream 2 tsp
coriander fresh green chopped 1/4 cup
preparation :
for the first marination :
- make cuts on chicken .and apply the salt and lemon juice mixture on the chicken .marinate it for 2 hour .
for the 2nd marination :
- grind brown cardamom , black pepper corn , mace clove , Cinnamon stick , bay leafs , cumin , and nutmeg powder and make fine paste .
- apply this paste on the chicken . and leave aside for another 1 hour .
for the 3rd marination :
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| 3rd step |
- take a bowl, mix ghee almond paste , saffron paste , green coriander and chicken stock . apply this mixture on the chicken and set aside for another 1 hour .
- place the marinated chicken in the large deep pan and close the top . and cook it for 45 minutes till the chicken get fully cooked .
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| 4th step |
- open the cap and cook the second side of the chicken and then again cook it .the the water fully get soaked.
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| 5th step |
- when the chicken cooked . take it out in a plat with romali roti spread over it
apply the saffron mixture on the top of the romali roti , wrap the chicken with romali roti
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| murg zameen doz |
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