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Ingredients
1 whole chicken
1" raw papaya
1 Whole pod garlic
4 red dryseeded chillies
3 Peppercorns
1/2" Cinnamon
1/2 tsp. roasted cumin seeds
1/2 tsp. turmeric powder
1/2 cup yoghurt
Salt
2 tsp. oil
1/2 cup hot water
Method
Mix the masala paste with yoghurt and salt and apply it to the chicken, by forking it on the outside and inside
Refrigerate overnight. Next day, bring it to room temperature. Heat oil in a kadai and saute the chicken all over until it turns brown.
Place the chicken in a serving dish, and pour 1/2 cup water on it and microwave covered for 10 minutes on Hi.
After 10 minutes, turn the chicken over and if the water has dried up and another 1/2 cup and micro covered for another 10 minutes.
Take a rough test of pinching the meat between leg and breast to check whether the meat has been cooked or not. If not, cook for another 2-3 minutes. After this let the chicken stand for 5 minutes.
Place the whole bird on a serving plate and garnish with tomato and Onion slices. It is now ready to be carved.
Serve hot and watch people relishing the dish.
1 whole chicken
1" raw papaya
1 Whole pod garlic
4 red dryseeded chillies
3 Peppercorns
1/2" Cinnamon
1/2 tsp. roasted cumin seeds
1/2 tsp. turmeric powder
1/2 cup yoghurt
Salt
2 tsp. oil
1/2 cup hot water
Method
Mix the masala paste with yoghurt and salt and apply it to the chicken, by forking it on the outside and inside
Refrigerate overnight. Next day, bring it to room temperature. Heat oil in a kadai and saute the chicken all over until it turns brown.
Place the chicken in a serving dish, and pour 1/2 cup water on it and microwave covered for 10 minutes on Hi.
After 10 minutes, turn the chicken over and if the water has dried up and another 1/2 cup and micro covered for another 10 minutes.
Take a rough test of pinching the meat between leg and breast to check whether the meat has been cooked or not. If not, cook for another 2-3 minutes. After this let the chicken stand for 5 minutes.
Place the whole bird on a serving plate and garnish with tomato and Onion slices. It is now ready to be carved.
Serve hot and watch people relishing the dish.
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