| 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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