|
Ingredients
|
Quantity
|
|
Chicken
|
1
|
|
Ghee
|
1 cup
|
|
Mince meat
|
½ kg
|
|
Medium size onions – finely chopped
|
4
|
|
Curd
|
1 cup
|
|
Coriander seeds
|
2 tsp
|
|
Red chillies
|
4
|
|
Garlic cloves
|
10
|
|
½” ginger
|
1 piece
|
|
Salt
|
to taste
|
First of all, grind coriander seeds, red chillies, garlic cloves,
ginger to a fine paste. Then chop liver and giblets. Fry chopped onions and
mince in 2tsp. ghee till brown. Add half of the ground spices, liver and
giblets and fry for 5 mts. When cool, stuff the material into the chicken and
tie up.
Mix the remaining ground spices in curd. Make a few cuts over
chicken and rub curd mixture well over it. Seal pan with dough, cover lightly
and keep on medium fire. Put a few live charcoals on the top of lid, or place
in a medium over (350 F) for half an hour. Unseal, turn the chicken and reseal
pan. Cook for 20 more minutes.
