Marinade
4 chicken
(350 g each), skinned
20 g
ginger paste
20 g
garlic paste
5 g red
chili powder
2 g
turmeric (haldi) powder
salt to
taste
Filling
200 g
chicken, minced
30 g
onions, sautéed
10 g
ginger chopped
3 g
peppercorns, crushed
a pinch
black cumin (shah jeera)
4 green
cardamom (choti elaichi)
3 g
coriander powder
2 g fennel
powder
10
almonds, chopped
20
Pistachios, chopped
1 cashew
nut, chopped
Curry
250 ml
yoghurt
5 g red
chili powder
salt to
taste
25 g
almond paste
2 g mace
(javitri) powder
5 green
cardamom (choti elaichi)
60 g
butter |
Method :
- Clean the chicken, marinate with
ginger garlic pastes, red chili, turmeric and salt for 4 hours.
- For the filling, mix all the
ingredients and divide into 4 parts.
- Stuff the stomach cavity of each
chicken with one portion of filling.
- Skewer the chickens and roast in a
tandoor or in a very hot oven for 8-10 minutes.
- Whisk together all the ingredients
for the curry.
- Place the chicken in a handi (pot)
or an oven proof dish, along with the yoghurt mixture and cook on
low heat for 25-30 minutes.
- Serve hot, accompanied by Indian
bread.
Serves 4 - 6
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