900 g (2 lb) Chicken, whole, skinned
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
8 Green cardamom (choti elaichi)
2 tsp (4 g) Fennel (mod saunf) seeds
4 Cinnamon (dalchini), 1 inch sticks
10 Cloves (laung)
1/2 cup (150 g) 5 oz Onion paste
2 tsp (4 g) Red chilli powder
2 tsp (4 g) Black pepper {kali mircti) powder
Salt to taste
2 tsp (3 g) Coriander (dhaniya) powder
3 tsp (15 g) Poppy seed (khus khus) paste
3 tsp (15 g) Almond paste
3/4 cup (150 g) 5 oz Coconut (nariyat) paste
a pinch Saffron (kesar)
2 tbsp (40 ml) 1 1/4 oz Cream
1 tsp (2 g) Nutmeg (jaiphai)
2 drops Vetivier (kewda) essence
5 tsp (25 g) Almonds, fried
1 Silver leaf (varq)
1 cup (100 g) 3 1/4 oz Gram flour (besan)
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
8 Green cardamom (choti elaichi)
2 tsp (4 g) Fennel (mod saunf) seeds
4 Cinnamon (dalchini), 1 inch sticks
10 Cloves (laung)
1/2 cup (150 g) 5 oz Onion paste
2 tsp (4 g) Red chilli powder
2 tsp (4 g) Black pepper {kali mircti) powder
Salt to taste
2 tsp (3 g) Coriander (dhaniya) powder
3 tsp (15 g) Poppy seed (khus khus) paste
3 tsp (15 g) Almond paste
3/4 cup (150 g) 5 oz Coconut (nariyat) paste
a pinch Saffron (kesar)
2 tbsp (40 ml) 1 1/4 oz Cream
1 tsp (2 g) Nutmeg (jaiphai)
2 drops Vetivier (kewda) essence
5 tsp (25 g) Almonds, fried
1 Silver leaf (varq)
1 cup (100 g) 3 1/4 oz Gram flour (besan)
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
For the stuffing:
1 cup (120 g) 4 oz Almonds (badaam)
800 g (28 oz) Chicken, minced
3 tbsp (45 ml) 1 1/2 fl oz Cognac (optional)
1 tbsp (20 ml) Cream
1 tsp (6 g) Ginger (adrak) paste
1 tsp (5 g) Green chilli paste
5 tsp (25 g) Pistachios (pista)
1 tsp (2 g) Mace (javitri)
1 tbsp (10 g) Raisins (kishmish)
Salt to taste
800 g (28 oz) Chicken, minced
3 tbsp (45 ml) 1 1/2 fl oz Cognac (optional)
1 tbsp (20 ml) Cream
1 tsp (6 g) Ginger (adrak) paste
1 tsp (5 g) Green chilli paste
5 tsp (25 g) Pistachios (pista)
1 tsp (2 g) Mace (javitri)
1 tbsp (10 g) Raisins (kishmish)
Salt to taste
method
1. In a bowl, combine all the ingredients for the stuffing. Fill it into the cavity of the dressed chicken.
2. In a pan, heat the oil and fry the stuffed chicken until golden brown. Keep aside.
3. In the same pan, add green cardamom, fennel seeds, cinnamon sticks, cloves, and onion paste. Saute for 30-60 seconds. Add red chilli powder, black pepper, salt, and coriander powder. Cook on low heat for 5 - 10 minutes.
4. Add poppy seed paste, almond paste, coconut paste, and 2 cups of hot water; bring to the boil.
5. Add the chicken, cover and cook on low heat until the chicken is cooked.
6. Remove the chicken and strain the sauce; add saffron, cream, nutmeg, and vetivier.
7. Place chicken on a serving dish. Pour the sauce over and garnish with almonds, silver leaf, and green coriander
2. In a pan, heat the oil and fry the stuffed chicken until golden brown. Keep aside.
3. In the same pan, add green cardamom, fennel seeds, cinnamon sticks, cloves, and onion paste. Saute for 30-60 seconds. Add red chilli powder, black pepper, salt, and coriander powder. Cook on low heat for 5 - 10 minutes.
4. Add poppy seed paste, almond paste, coconut paste, and 2 cups of hot water; bring to the boil.
5. Add the chicken, cover and cook on low heat until the chicken is cooked.
6. Remove the chicken and strain the sauce; add saffron, cream, nutmeg, and vetivier.
7. Place chicken on a serving dish. Pour the sauce over and garnish with almonds, silver leaf, and green coriander
serving amount
serves: 4
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