Monday, May 15, 2006

Sabut Bhuna Kukker

Here is another spicy chicken in almond paste.

1 kg whole chicken

For the marinade
ginger piece-1 inch size
lemon juice-5 tbsp
salt-as required
white pepper powder-½ tsp

For the gravy
onions-3 medium size-thinly sliced
almonds-10-12 -blanched
yoghurt-2 cups
oil-4 tbsp
saffron- a pinch, diluted in warm water (optional)


Clean the chicken.Make deep slits into the chicken for the marinade to seep in.Grind ginger and garlic into a fine paste. Mix it with lemon juice, salt & pepper powder. Marinate the chicken with this paste and leave it for 1hr in the refrigerator.

Meanwhile heat oil in a pan, add the onions and fry until they become dark brown. Drain the excess oil and keep it aside to cool. Once cool, grind the onions with the blanched almonds and the yoghurt into a smooth paste.

Rub this paste also into the chicken and transfer to a wok. Cover and cook until tender, turning occasionally to cook evenly.

Now pour the saffron over the chicken. Serve it hot with steamed rice, garnished with almonds.

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