1 kg (2.2 lb) Chicken, deboned
For the marinade:
1 1/4 cups (250 g) 9 oz Yoghurt (dahi)
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
1 tsp (2 g) Cumin (jeera) seeds
1 tsp (2 g) Black pepper (kali mirch) powder
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
3 Green chillies, chopped
3 tbsp (45 g) 1 1/2 oz Almond (badaam) paste
3/4 cup (150 g) 5 oz Onions, cut into rings
100 g (3 1/4 oz) Capsicum (Shimla mirch), cut into rings
2 1/2 tbsp (50 g) 1 3/4 oz White butter
a pinch Saffron (kesar), dissolved in 1 tbsp milk
Salt to taste
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
1 tsp (2 g) Cumin (jeera) seeds
1 tsp (2 g) Black pepper (kali mirch) powder
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
3 Green chillies, chopped
3 tbsp (45 g) 1 1/2 oz Almond (badaam) paste
3/4 cup (150 g) 5 oz Onions, cut into rings
100 g (3 1/4 oz) Capsicum (Shimla mirch), cut into rings
2 1/2 tbsp (50 g) 1 3/4 oz White butter
a pinch Saffron (kesar), dissolved in 1 tbsp milk
Salt to taste
accompaniments
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method
1. For the marinade, mix all the ingredients and rub into the chicken. Keep aside for 2 hours.
2. Place the chicken without overlapping in a greased, ovenproof shallow dish. Arrange onion and capsicum rings over the chicken and pour the leftover marinade, evenly.
3. Dot with white butter and roast in a preheated oven 150°C (300°F) for about 20 minutes.
4. Remove the dish from the oven, sprinkle saffron, cover the dish and return back to the oven. Simmer for about 10 minutes more.
5. Uncover the dish, wipe the edges and simmer again for about 10 minutes. Serve hot with mint chutney
2. Place the chicken without overlapping in a greased, ovenproof shallow dish. Arrange onion and capsicum rings over the chicken and pour the leftover marinade, evenly.
3. Dot with white butter and roast in a preheated oven 150°C (300°F) for about 20 minutes.
4. Remove the dish from the oven, sprinkle saffron, cover the dish and return back to the oven. Simmer for about 10 minutes more.
5. Uncover the dish, wipe the edges and simmer again for about 10 minutes. Serve hot with mint chutney
serving amount
serves: 4
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