cooking time : 30-40 minutes
preparation time : 15 minutes
ingredients :
1st marination :
skin removed whole chicken washed 1 to 1.5 kg
lemon juice 1 tbsp
green chilly paste 1 tsp
ginger garlic paste 1 tbsp
2nd marination :
curd 1/2 cup
red chilly powder 1 tbsp
fried onion 1/2 cup
coriander powder 2 tbsp
cumin powder 2 tbsp
pepper powder 1 tsp
clove powder 1/2 tsp
cinnamon powder 1/2 tsp
ground star anise 1/2 tsp
salt 1.5 tsp
ginger garlic paste 1 tbsp
tandoori masala 2 tsp
tandoori color / red food color pinch
others :
bay leaf 2
cinnamon stick 2 ( 1 inches each )
nutmeg powder 1/4 tsp
mace powder 1/4 tsp
green coriander powder 1/4 tsp
fennel seeds 1 tsp
oil / ghee 2 tbsp
method :
1st marination :
- make cuts on chicken tight , breast .
- take chicken in large mixing bowl and apply ginger garlic paste , green chilly paste , and lemon juice and mix well . set aside for 30 minutes to marinate .
2nd marination :
- take curd , red chilly powder , salt , ginger garlic paste , tandoosri masala , tandoori color , star anise powder , cinnamon powder , clove powder , coriander powder , cumin powder , pepper powder , fried onion , red chilly powder and mix well .
- pour this mixture over marinated chicken and rub this mixture too over the chicken , cover the bowl with plastic wrap and set it into refrigerator for at-least 5 to 6 hour or over night .
roasting :
- heat up 2 tbsp oil / ghee in a deep pan and add bay leaf , cinnamon stick and marinated chicken . cook the chicken on high flame for 3 to 4 minutes each side till chicken changes color .
- then pour the left over marination from bowl add nutmeg powder , mace powder , and green coriander powder and cover the pan and cook for 15 minutes. the flip the chicken and cook another side for more 15 minutes . on very slow flame .
- serve with naan , garlic naan , or simply with roti . or with steam rice .
- a royal dish is ready .
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