preparation time : 30 minutes
baking time : 20 -30 minutes
ingredients :
to wash :
skinless whole chicken : 1 kg
warm water 7 to 8 cup
salt 2 tbsp
lemon juice 5 tbsp or 1/2 cup
for marination :
preserved lemon pulp 1 tbsp
salt 1 tsp
saffron strand pinch (optional)
ginger powder 2 tsp
pepper powder 1 /2 tsp
turmeric powder 1 tsp
grated garlic 4 to 8 clove
water 1 tbsp
olive oil 2 tbsp
for onion paste :
grated onion 3 -4 large
saffron strands few
turmeric 1 tsp
pepper powder 1/2 tsp
salt 1/2 tsp
ginger powder 1/2 tsp
for mustard sauce :
mustard paste 2 tbsp
vegetable oil / olive oil 2 tbsp
method :
to wash:
take a chicken in warm water bowl add 1 /2 cup of lemon juice and add 2 tbsp salt and rub the chicken gently .
- place it in running water and wash it gently then place it in strainer and allow to drain for 10 -15 minutes . .
now preparer sharmola / marination :
- take 2 inches preserved lemon pulp cut it finely , in a small bowl take 2 tsp of ginger powder , 1 tsp salt , 1/2 tsp of pepper powder ,1 tsp of turmeric , and pinch of saffron , and pulp of preserve lemon , 2 tbsp olive oil , 4 crushed garlic clove , 1 tsp of water , mix all the ingredients well .
- pour this mixture into chicken bowl and rub chicken gently with it . cover the bowl with plastic wrap and marinate over night .in fridge.
- tie legs and wings gently by using tooth pick . (see the picture you will come to know in which position you have to tie ).the lest marination in bowl set aside we will use it .
- in a deep bottom pan heat 2 tbsp olive oil , add 1 chopped onion , 3 grated garlics cloves , 1 tsp ginger powder , 1 tsp of turmeric , 1/2 tsp pepper powder , salt , and pinch of saffron .and left over marination sauce . stir for 5 to 6 minutes till onion get light golden color .
- now add marinated chicken into it and cover and cook each side for 5 minutes .(i.e once it cook 5 minutes on one slide turn the chicken and cook another side for 5 minutes ).
- now take breast sight of chicken into bottom and put 1 bunch of fresh cilantro / coriander leafs into pan . add 2 cups of water . and cover and cook for 20-25 minutes on medium flame / heat .
- now flip it and cook another 20 minutes on another side .
to make spice sauce:
- after removing chicken into baking tray there must be left sauce in pan now cook the left sauce till it get little thick.
prepare onion sauce .
- in a frying pan add 2 tbsp of olive oil add 4 large grated onion and stir for 2 minutes . add salt , black pepper 1/2 tsp , 1/2 tsp turmeric , 1/2 tsp ginger powder , and sauté .add 1/2 cup of chicken juice (taken from chicken being cooking ) and cook on slow flame for 15 minutes . stir time to time to ovoid burning ,
mustard paste :
- in a small ball take 1 tbsp mustard paste add 2 tbsp vegetable oil and mix well .
baking :
- place the cooked chicken into baking tray, put the breast side on top and brush mustard paste on it gently .bake it at 200 degree for 20 minutes .
- place the chicken into serving platter and pour spices sauce over it followed by onion paste .serve with bread .
if u dont have preserved lemon u can add 2 tbsp of lemon juice and add quantity of salt .
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