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Ingredients
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For 6 – 8
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Chicken (medium whole)
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1
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Onions
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1.35kg
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Potatoes
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500gms
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Tamarind
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10gms
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Fat
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115gms
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Spices for marinade:
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Red chillies
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2 to 3
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Garlic
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8 flakes
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Cumin
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1 ½ tsp
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Mustard seeds
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1 ½ tsp
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Coriander
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1 ½ tsp
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Ginger
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5gms
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Salt
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to taste
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Stuffing:
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Coriander leaves
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1 small bunch
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Ginger
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5 gm (a small piece)
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Garlic
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6 flakes
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Cloves
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6
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Cardamoms
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2
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Green chillies
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2
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Turmeric
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1 tsp
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Coconut
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½ (115gms)
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Salt
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to taste
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Clean chicken but keep whole. Grind the first lot of spices
to a fine paste, mix with tamarind pulp extracted in half cup water. Marinade
chicken in this mixture for about 2 to 3 hours. Grind together ingredients for
stuffing to a fine paste and mix with fried chopped giblets. Slice onions and
halve peeled potatoes. Stuff chicken with ground paste. In a strong pan heat
fat. Spread a layer of onion and place chicken on top. Pour marinade mixture
over. Surround with halved potatoes. Dot with fat. Cover tightly and seal with
dough. Cook in an oven about 350oF till chicken is tender.
