Ingredients:
- 1 whole chicken
- 6 cloves garlic
- 2 x 2 inch ginger
- 8 cloves
- 2 x 2 inch cinnamon
- 10 black peppers
- 1 1/2 tsp. salt
- 3 green hot chilies
- 2 tsp. coriander leaves chopped
- 5 Tbsp. tomato puree
- 3 Tbsp. vegetable oil
- 5 Tbsp. vinegar
- 5 Tbsp. yogurt, plain
- Skin the chicken and cut it into medium sized pieces.
- Grind next 8 ingredients (spices), adding very little water into a fine paste.
- In a saucepan mix chicken pieces with the spice paste and 1/4 cup of water and boil on high flame until water evaporates.
- By this time, chicken would have been half cooked.
- Make a sauce by mixing last 4 ingredients in a wide-mouthed bowl.
- Dip each chicken piece in the sauce and arrange in a baking tray.
- Pour the leftover sauce over the chicken pieces and refrigerate for 8 to 10 hours. (Rearrange the chicken pieces once during this time so that each piece would have a good coating of the sauce.)
- After 10 hours, remove tray from refrigerator and keep it at room temperature for 15-20 minutes.
- Then bake in the preheated oven at 350 degrees F. for 1/2 hour or until it is well done.
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