Ingredients for BAZIGAR CHICKEN

1st marination

1 kg Whole Chicken

2 tbsp Ginger Garlic paste

Salt

2 tsp Lemon juice

2nd marination

1/3 Cup hung Curd

2 tsp Kashmiri Red Chilli powder

1 tbsp Mustard oil

¼ tsp Black Pepper powder

Roasted and grinded into powder

1 tbsp Whole Coriander seeds

1 tsp Cumin

Seeds of 2 Black Cardamom

6 Green Cardamom

4 Cloves

10-12 Whole Pepper Corns

5-6 Dried Red Chillies

12-15 Cashews

Other Ingredients

1 tbsp Poppy Seeds (optional)

4 tbsp Oil

Puree of 2 Tomatoes

1 tbsp Butter

2 Bay leaves

1 Onion chopped

2 Green chillies slit

½ tsp Salt

¼ cup Fresh Cream

½ tsp Dried Fenugreek leaves

Hot Coal

Steps for BAZIGAR CHICKEN

Make slits on the whole chicken in all parts. Marinate the chicken in the 1st marination ingredients given above and keep it in the fridge for at least 1-2 hours. Then take the ingredients of 2nd marination and put it all over the chicken in the slits and Tie the legs of the chicken with a thread and marinate for ½ an hour.

Heat a pan, add whole coriander seeds, cumin, seeds of 2 black cardamom, 6 green cardamom, cloves, whole black pepper corns, dried red chillies and cashew and roast all of them on low flame for 2-3 mins until you get a good aroma. Off the flame and then add poppy seeds and give a mix. Do not add before as it will burn only after you off the flame add it.

Take a big vessel for cooking so that the whole chicken fits in.

Heat oil in the vessel and put the marinated chicken with all the marinated masala cover it and cook on high flame for 2-4 mins.

Reduce the heat and turn the chicken to cook on the other side. Cover and cook on high flame once again and keep on turning sides for 10 mins.

Now pour the tomato puree on the chicken and mix it till it comes to a boil, then cook it on low flame for 20-25 mins till oil separates.

Next step heat butter in pan, add bay leaves, chopped onions, slit chillies and cook for 2- 3 mins and on low flame add the grinded powdered spices to it. Sauté the spices for 2-3 minutes on low flame. Off the flame add these spices to the chicken cooking and mix it.

If you need gravy add little water, put fresh cream, fenugreek leaves and mix it. Cook for 5 mins on low flame.

Off the flame. Heat a coal and place in the chicken vessel and spray oil on coal and cover it tight to get a smoky flavour.

After sometime remove the coal and sprinkle coriander leaves.

Serve it hot with rice, naan or paratha.