Hi friends, how are you all? Welcome to Charu's Kitchen Adda. Today I'm going to share a chicken recipe with you.This is what I learned from Cook Pro 6.You know it's beautiful.Although I didn't have all the spices at that moment, so I couldn't give it to this cook.You know you have to skip. But it's so good you can try it. I'm going to cook this
Chicken = 1 kg.
Ginger garlic paste = 1/2 (half a tablespoon)
Onion husks = 350 g.
Red chilli powder = 1 tablespoon
Yellow powder = 1/2.(half )
Red chilly powder = 1 tablespoon
A glass of water = 125ml
White oil = 1.50 ml.
Green chillies = 4/5
Garlic = 8.
Ginger - 5/6 small pieces
Curry Leaves = 8/9
Butter = 100 gm
To make the sauce you will need:
Whole wheat flour = 1.5 tbsp
Whole cumin = 1 tablespoon.
Whole wheat flour = 1 tablespoon
cinnamon = 1.
A small piece of ginger = 8
8 ounces = 8.
Ginger = 4.
Victory = 1.
Whole chilies = 8.
1/2 (1 / 2) tablespoon
oatmeal = 1 tablespoon
To make roasted chicken, first I washed the chicken properly, this time I mixed 1.5 tablespoon of ginger garlic paste, 1/2 (half) tablespoon of turmeric powder, 1 tablespoon of red link powder and again mixed with 125ml of tamarind throat water and a little salt and marinated. I'm doing in white oil, now I put 1.50 ml of white oil in the pan, let the oil continue to heat up, I mashed 4/5 th raw chillies, 8 garlic cloves, 5/6 ginger finely, remember do not paste in the mixer, just mash a little. Now that the oil is hot, I put the chopped garlic into the oil.I gave it a little bit of chopped parsley. Do not fry the onion too much, lightly fry it and add the curry leaves in it and stir again.After 2/3 minutes, I put in the marinated chicken. Stir well and mix well with the masala.Now I've added 100 grams of butter. While the chicken is cooking, I'm getting the garam masala ready, for the garam masala, I'll take 1.5 tablespoons whole washed, 1 tablespoon whole cumin seeds.
I took 1 tablespoon fennel seeds, 1 cinnamon, 8 small cardamoms, 8 cloves, 2 large cardamoms, 1 jayatri, 1/2 peppercorns, 1/2 teaspoon mustard seeds, 1/2 teaspoon poppy seeds and heated them in a dry pan. Once it cools down, grind it in a mixie. At this point, I pulled the lid off the chicken.The water will come out of the chicken itself and I'm cooking with it. Cover and cook for 2/3 minutes. Then I put 2.50 (two and a half) tablespoons of hot spices kept in the mixer. I added Kashmiri chilli powder and mixed the spices well, in this way I cooked it again and again, the name of this dish is roasted chicken, so I will not give water to this dish, so I covered it again and again and spread coriander leaves after cooking. This is how I cooked chicken.
