Ingredients
|
Quantity |
Measure |
Ingredients |
Description: |
|
1 |
Tablespoon |
Kuskus - poppy seeds |
To make paste |
|
8 |
Stalks |
Cinnamon (Dalchini) |
To make paste |
|
1 |
Tablespoon |
Jeera Powder |
To make paste |
|
1 |
Tablespoon |
Badi Shep (Fenell Seed, Saunf) |
To make paste |
|
10 |
Nos. |
Pepper Corns |
To make paste |
|
2 |
Large |
Cardamoms (Elaichi) |
To make paste (black) |
|
7 |
Nos. |
Cardamoms (Elaichi) |
To make paste (Green) |
|
7 |
Nos. |
Cloves (Lavang) |
To make paste |
|
4 |
Inch |
Ginger (Adhrak) |
To make paste |
|
1 |
Whole |
Garlic (Lason, Losun) |
To make paste |
|
8 |
Large |
Chillies Kashmir |
To make paste |
|
A |
Little |
Salt |
To make paste |
|
1 |
Whole |
Chicken |
cleaned and washed thoroughly |
|
2 |
Tablespoon |
Ghee |
|
|
2 |
Teacup |
Water |
|
|
Half |
Kilogram |
Curds |
beaten to a creamy consistency |
|
4 |
Large |
Onions |
sliced and fried, golden brown for birasta or garn |
Method
Grind the spices into a paste.
Chop up the heart, liver, gizzard (optional), into small pieces. Make slanting slits in the whole chicken. Marinate the whole chicken by smearing the ground masala, both inside, as well as outside the chicken as well as on the chopped up heart, liver for at least 1 hour. In a vessel, large enough to hold the chicken.
Heat the ghee. Pour in the marinade and chicken, and fry till well browned.
Add water and cook covered till tender.
Add the yogurt, salt and birasta (golden fried onions). Simmer for 10 minutes more. Serve hot with naan or milk bread
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