Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Tablespoon | Badi Shep Shah jeera- Caraway Aniseed | To make paste |
| 2 | Large | Cardamoms | To make paste (black) |
| 7 | Nos | Cardamoms | To make paste (Green) |
| 1 | Whole | Chicken | cleaned and washed thoroughly |
| 8 | Large | Chillies Kashmir | To make paste |
| 8 | Stalks | Cinnamon | To make paste |
| 7 | Nos | Cloves (spice) | To make paste |
| Half | Kilogram | Curds | beaten to a creamy consistency |
| 1 | Whole | Garlic | To make paste |
| 2 | Tablespoon | Ghee | |
| 4 | Inch | Ginger | To make paste |
| 1 | Tablespoon | Jeera Powder | To make paste |
| 1 | Tablespoon | Kuskus - poppy seeds | To make paste |
| 4 | Large | Onions | sliced and fried, golden brown for birasta or garnish |
| 10 | Nos | Pepper Corns | To make paste |
| A | Little | Salt | To make paste |
| 2 | Teacup | Water |
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 milkbread
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