MUGHLAI CHICKEN ROAST
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Ingerdients:
1: 1 whole chicken 1 kg (put cuts on the chicken)
2: fried onions 1/2 cup (crushed)
3: ginger & garlic paste 1 tbsp
4: cashew nuts 8 (grined to powder)
5: desiccated coconut 1 tbsp
6: red chilli powder 1 tsp
7: turmeric 1/4 tsp
8: coriander powder 1 & 1/2 tsp
9: salt 1 tsp
10: garam masala powder 1/2 tsp
11: kewra water 1 tbsp mixed with saffron 1/4 tsp
12: thick greek yogurt 2 cups
13: crean 1/4 cup
14: oil 1/2 cup
Serve With:
1: fries 2 cups
2: boiled eggs 2
3: bullet green chilli 2
Recipe:
For Marination:
1: in a bowl add yogurt, cream, fried onions, cashew nuts, coconut, ginger & garlic paste, coriander powder, red chilli powder, turmeric, salt, garam masala powder mix well and add the chicken cover the chicken with the mixture and leave it for 30 minutes.
2: heat oil and add the marinated chicken in it facing the breast side down, add all marination as well, wait for a boil on high flame then cover and cook on low to medium flame till the chicken is cooked and the oil comes on the surface (change the side of the chicken after 10 minutes so it cooks evenly).
3: then add the mixture of kewra water and saffron.
4: serve hot with boiled eggs, fries, bullet green chilli and naan.
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