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OLD TOWN ROASTED CHICKEN

Old Town Roasted Chicken

02Jan

Onion local- 200 gm

Cashew-nut pest- 10 gm

Ghee (Milk vita)- 20 gm Milk vita

Mawa ( should be homemade) -10 gm

Allo Bukhara (Radish color & fresh)- 2 pieces

Salt- As required

Sugar- 5 gm

Red chili powder- 5 gm

Ginger paste- 1 tbsp

Garlic paste- 1.5 tbsp

Cumin seeds- .5 tbsp

Roasted cumin powder-2 gm

Rup Chanda oil 40 gm

Green chili- 4 pieces

Sour yogurt- 2 tbsp

Powder milk- 5 gm

Shahi jera- 2gm

Nutmeg (Jeiphal)- very little

Mace (Javitri)- 1 gm

Green Cardamon -5/6 nos,

Chili sauce- I tbsp

Cinnamon- 4 sticks,

Kewra essence(screwpine)- 1tsp

METHODS OF SIX SEASONS HOTELS OLD TOWN ROASTED CHICKEN: 

:

  1. Take a large bowl and add ginger paste, garlic paste, salt, Red chili powder, lemon juice, mix well. Marinate the chicken for at least 30 minutes (Whole chicken cut into 4 pieces)
  2. Heat oil and fry the chicken.
  3. Heat oil and add the thinly sliced onion. Fry until golden brown, and cooked well about 30 minutes.
  4. Cover the lid and cook on medium low flame until the chicken is tender and gravy is little reduced. Now add the raisin paste, Alu Bukhara and cream. Add green chilies. If necessary you can add little milk instead of water in this stage and finished with kewra essence and roasted cumin powder.
  5. Garnish with berestha, crusted cashew nuts, grated egg white and coriander leaves serve with polau, paratha, or Naan.

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