| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mughlai | India acces, Non veg | 1 | Servings |
INGREDIENTS
| 1 | Chicken | |
| 1 | c | Ghee |
| 1/2 | kg | Mince meat |
| 4 | Sized onions finely chopped | |
| 1 | c | Curd |
| 2 | t | Coriander seeds |
| 4 | Red chillies | |
| 10 | Cloves garlic | |
| 1/2 | Inch ginger | |
| Salt to taste. |
INSTRUCTIONS
First of all, grind coriander seeds, red chillies, garlic cloves, ginger to a fine paste. Then chop liver and giblets. Fry chopped onions and mince in 2tsp. ghee till brown. Add half of the ground spices, liver and giblets and fry for 5 mts. When cool, stuff the material into the chicken and tie up. Mix the remaining ground spices in curd. Make a few cuts over chicken and rub curd mixture well over it. Seal pan with dough, cover lightly and keep on medium fire. Put a few live charcoals on the top of lid, or place in a medium over (350 F) for half an hour. Unseal, turn the chicken and reseal pan. Cook for 20 more minutes. Open pan and fry chicken well till liquid in the is dry. Serve with parathas and onion-lemon salad. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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