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Sunday, April 10, 2011

Nathiya Gali Chargha by Chef Shireen Anwar

Whole Chicken                                                             1 kg 
whole red chilies (sabut lal mirch)                           20
Yogurt                                                                             1 cup
Clarified butter (Ghee)                                                3/4 cup
White cumin (safiad zeera)                                        1 tsp
Green cardamom powder (sabz ilaichi powder)   1/2 tsp
Turmeric powder (haldi)                                             1/2 tsp
Ginger garlic paste                                                      3 tsp
Coriander seeds (sabut dhania)                              2 tbsp
All spice powder (garam masala powder)              1 1/2 tsp
Salt                                                                                  1 1/2 tsp heaped

-       Roast (bhoon lay) coriander seeds, red chili and cumin seeds and grind finely
-       Marinate chicken with ginger garlic paste, ghee, yogurt, turmeric powder, cardamom powder, salt and roasted ground spices. Mix very well in the chicken and leave it for 2 hours.
-       Put chicken in a pan and simmer on low flame till done and golden brown on both the sides.
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