10:17 PM by Unknown
Ingredients:
- Whole roast chicken - 2 (around 500 gm)
- Onion paste- 1 Tbs
- Ginger paste- 2 Tbs
- Garlic paste-1 & 1/2 Tbs
- Green chili paste- 1 Tbs
- Cashew nut paste- 1 Tbs
- Coconut paste- 1 Tbs
- Yogurt (beat with a fork before use)- 2 Tbs
- Cumin paste- 1/2 Tbs
- Bay leaf- 2 pieces
- Cardamom- 3 pieces
- Black cardamom- 1
- Cinnamon (1/2 inch size)- 2 pieces
- Clove- 4 pieces
- Salt- 1 ts or to taste
- Oil- 2 Tbs + 1/2 cup
- Water- around 2 cups
- Chopped onion- 1/2 cup
Procedure:
- Wash and pat dry the whole chicken. Tie both of the leg with a thread.
- Take the chickens on a big pan and add all of the ingredients except
1/2 cup oil, chopped onion and water; and mix them well with the whole
chickens.
- Keep them marinated for around half an hour.
- Then add the water and put the pan on the stove.
- Let it cook in a medium heat until the chicken become soft. Then take out the pan from the heat.
- Now heat 1/2 cup oil in a large frying pan. Take out the whole
chicken from the gravy and carefully put it in the oil. Fry it until a
nice brown color come out on the both side. Fry the other chicken in the
same process and put them back on the gravy.
- Then add the chopped onion in the oil and fry them until nice golden
color come out. Put 1/2 of the fried onion on top of the chicken and
save the other half for decoration.
- Put the chicken again on stove and cook for another 10 minutes.
- Take out the chicken on serving dish, garnish the top with the fried onion and serve.
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