whole roasted chicken
Roasted chicken materials
- Chicken-1 whole
- Ginger paste, garlic paste - 2 tbsp
- Onion paste - 1 1/2 tablespoons
- Cumin powder-1 teaspoon is a little less
- Coriander powder - a little
- Salt - like quantity
- Red chilli powder - 1 teaspoon
- Sugar - to taste
- Ghee - 2 tablespoons
- Oil - like quantity
- Onion crumbs - 1/2 cup
- Nutmeg, Jayatri Bata - 1 tsp (desired)
- Cardamom, bay leaves, cinnamon each - 2-3 whole
- Raw pepper - 1-2 tbsp
- Cashew Nut Bata / Chinese Almond Bata - 1/2 cup
- Sour yogurt - 1/3 cup
- Lemon juice - 1/2 teaspoon
- Liquid milk - 1/2 cup
- Food Color - 1-2 drops (desired)
Roasted chicken method
1. Wash the chicken well and cut the stains with a spoon. Tie the chicken legs well with yarn.
2. Marinate the chicken with ginger, garlic, onion, cumin, coriander, chilli powder, salt and lemon juice for 30-40 minutes.
3. If you don't add more spices while marinating, the oil may get burnt during frying.
4. Deep fry in oil until light brown.
5. In another pan, fry the onion with oil. Onions must be deep fried in oil. When the onion turns light red, actually take it off. It will turn brown after unloading.
6. Now put the remaining ghee in the pan with a little oil and cardamom, bay leaves, cinnamon. Add all the spices and fry the chicken for a while. Spices are usually 1 teaspoon, but you can take more or less.
7. When lightly drained, add cashew paste, sour curd, liquid milk or a small amount of water. Take a small amount of water. When the water boils, cover it.
8. Once the chicken is cooked, open the lid and dry the water.
9. Before unloading, stir with half of green chillies, sugar, a little ghee and fried onion and take it down.
10. Pour into a saving dish, sprinkle again with barista and serve hot with polao. Roast the whole chicken.
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