Ingredients:
-Darchini (Cinnamon sticks) 2
-Sabut kali mirch (Black peppercorns) ½ tsp
-Laung (Cloves) 4-5
-Hari elaichi (Green cardamom) 2
-Badi elaichi (Black cardamom) seeds 2
-Dried lemon 1
-Dried basil 1 & ½ tsp
-Zafran (Saffron strands) ¼ tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Himalayan pink salt 1 & ½ tsp or to taste
-Tikka masala 1 tbs
-Water 4 Cups or as required
-Sirka (Vinegar) ¼ Cup
-Himalayan pink salt 1 tsp or to taste
-Chicken quarters with skin 4 pieces (approx. 1 kg)
-Cooking oil 1-2 tbs
-Water ¼ Cup
-Tomato paste 1 tbs
-Cooking oil 4 tbs
-Laung (Cloves) 2-3
-Badi elaichi (Black cardamom) 1
-Darchini (Cinnamon stick) 1 large
-Tez patta (Bay leaves) 2
-Pyaz (Onion) chopped 1 medium
-Hari mirch (Green chillies) sliced 2
-Kishmish (Raisins) ¼ Cup
-Chawal (Rice) Basmati 500g (soaked 1 hour)
-Hot water 1 Cup
-Chicken stock cube 1
-Water 3 Cups
-Himalayan pink salt ½ tbs or to taste
-Koyla (Charcoal) for smoke
-Fresh parsley
Directions:
-In a spice grinder,add cinnamon sticks,black peppercorns,cloves,green cardamom,black cardamom seeds,dried lemon,dried basil,saffron,red chilli powder,pink salt,tikka masala & grind to make a powder & set aside.
-In a bowl,add water,vinegar,pink salt & mix well.
-Prick chicken pieces with the help of fork.
-In brine water,add chicken pieces & let them soak for 1 hour.
-Take out chicken pieces from brine water & pat dry.
-In a bowl,add ground spices,cooking oil,water,tomato paste & mix well.
-Add chicken pieces & rub evenly,cover & marinate for 2 hours to overnight in refrigerator.
-In a wok,add cooking oil,cloves,black cardamom,cinnamon stick,bay leaves,onion & sauté on medium flame for 2 minutes.
-Add green chillies,raisins,mix well & sauté for a minute.
-Add soaked rice,mix well & remove from the flame.
-In hot water,add chicken stock cube,mix well & add in rice.
-Add water,pink salt & mix well.
-Place a steam rack on rice & marinated chicken & apply remaining marinade.
-Cover marinated chicken with a butter paper then cover & seal the wok with aluminium foil.
-Preheat the oven at 180°C for 15 minutes.
-Place the dish in oven & bake at 180°C for 60 minutes (on both grills).
-Carefully remove aluminium foil & butter paper from chicken.
-Place the wok again in oven & continue baking uncovered at 180°C for 15-20 minutes (on upper grill).
-Remove & discard whole spices.
-In serving dish,add cooked rice & chicken pieces & give coal smoke for 2 minutes.
-Garnish with fresh parsley & serve!
Ajza:
-Darchini (Cinnamon sticks) 2
-Sabut kali mirch (Black peppercorns) ½ tsp
-Laung (Cloves) 4-5
-Hari elaichi (Green cardamom) 2
-Badi elaichi (Black cardamom) seeds 2
-Dried lemon 1
-Dried basil 1 & ½ tsp
-Zafran (Saffron strands) ¼ tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Himalayan pink salt 1 & ½ tsp or to taste
-Tikka masala 1 tbs
-Water 4 Cups or as required
-Sirka (Vinegar) ¼ Cup
-Himalayan pink salt 1 tsp or to taste
-Chicken quarters with skin 4 pieces (approx. 1 kg)
-Cooking oil 1-2 tbs
-Water ¼ Cup
-Tomato paste 1 tbs
-Cooking oil 4 tbs
-Laung (Cloves) 2-3
-Badi elaichi (Black cardamom) 1
-Darchini (Cinnamon stick) 1 large
-Tez patta (Bay leaves) 2
-Pyaz (Onion) chopped 1 medium
-Hari mirch (Green chillies) sliced 2
-Kishmish (Raisins) ¼ Cup
-Chawal (Rice) Basmati 500g (soaked 1 hour)
-Hot water 1 Cup
-Chicken stock cube 1
-Water 3 Cups
-Himalayan pink salt ½ tbs or to taste
-Koyla (Charcoal) for smoke
-Fresh parsley
Directions:
-Spice grinder mein darchini,sabut kali mirch,laung,hari elaichi,badi elaichi seeds,dried lemon,dried basil,zafran,lal mirch powder,pink salt aur tikka masala dal dein aur grind ker ka powder tayyar ker lein & side per rakh dein.
-Bowl mein pani,sirka aur pink salt dal ker ache tarhan mix ker lein.
-Chicken pieces ko fork ki madad sa prick ker lein.
-Brine water mein chicken pieces dal dein aur 1 hour kliya soak ker lein.
-Chicken pieces ko brine water sa nikal lein aur pat dry ker lein.
-Bowl mein ground spices,cooking oil,pani aur tomato paste dal ker ache tarhan mix ker lein.
-Chicken pieces dal ker evenly rub ker lein aur dhak ker 2 hours or overnight kliya refrigerate mein marinate ker lein.
-Karahi mein cooking oil,laung,badi elaichi,darchini,tez patta aur pyaz dal ker darmiyania ncch per 2 minute kliya saute ker lein.
-Hari mirchein aur kishmish dal dein aur ek minute kliya sauté ker lein.
-Soaked chawal dal ker ache tarhan mix karein aur chulhay sa hata lein.
-Garam pani mein chicken stock cube dal ker ache tarhan mix ker lein aur chawal mein dal dein.
-Pani aur pink salt dal ker ache tarhan mix ker lein.
-Chawal ka upper steam rack rakh ker marinated chicken rakh dein aur remaining marinade laga lein.
-Marinated chicken ko butter paper sa cover karein phir wok ko aluminium foil sa cover ker ka seal ker lein.
-Oven ko 180°C per 15 minutes kliya preheat ker lein.
-Dish ko oven mein rakh dein aur preheated oven mein 180°C per 60 minutes kliya bake ker lein (on both grills).
-Aluminium foil aur butter paper carefully remove ker lein.
-Whole spices ko discard ker dein.
-Karahi ko dubara oven mein rakh dein aur dubara preheated oven mein 180°C per 15-20 minutes kliya bake ker lein (on upper grill).
-Serving dish mein cooked rice & chicken pieces dal dein aur 2 minutes kliya koyla ka dhuwan dein.
-Fresh parsley sa garnish ker ka serve karein!
