Ingerdients:
Baby chickens (3 whole and skin peeled)
Thick yogurt 1kg
Lemon 1 (squeezed juice)
National Cumin powder 2tbsp
National Coriander powder 2tbsp
Crushed red chilli 1tbsp
National Red chilli powder 1tsp
National Salt 1 tbsp
Oil 1 1/2 cup
National Garam Masala 1tbsp
Green chillies 4
Fresh coriander 1/2 bunch
Recipe:
Put the whole chicken in a strainer, put deep cuts on the chicken and put the lemon juice all over the chicken and rub in to the cuts. Leave the chicken aside for 5 minutes.
Get a separate pan, add the yogurt, all spices, red chilli powder, salt, red crushed chilli, coriander powder and cumin powder. Mix it well.
Get the chicken, and put the masala on all the chicken and in to cuts that were applied on the chicken. Turn the flame on and add oil to the chicken, let it cook on high flame till the yogurt starts boiling.
Once the yogurt comes to a boil; by now the yogurt should start leaving water. Mix and now cook on medium flame for 10 to 20 minutes covered. Turn the chicken around and again let it cook for 10 to 20 minutes.
Once all the water dries up, add fresh coriander and green chillies for garnishing. Serve hot.
