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Preparation Time : 420
Cook Time : 120
Total Time : 540
Chicks (whole) 2 nos
Chicken (whole, get small one) 1 nos
Egg, hard boiled 2 nos
lemon juice 2 nos
salt or to taste 4 tsp
Red chilli powder 4 tsp
Ginger garlic paste, divided 4 tbsp
yogurt 1 cups
Garam Masala Powder 2 tbsp
mint leaves 1 tbsp
chopped coriander leaves 1/4 cups
onion, grated 3 nos
kashmiri red chilli powder 1 tsp
coriander powder 2 tsp
cumin powder 2 tsp
Black Pepper Powder 1/4 tsp
green chillies paste (optional) 1 tsp
mustard oil 2 cups
Almonds soaked and blanched 20 nos
poppy seeds 2 tbsp
fried onions 1/4 cups
Shahi jeera 1 tsp
turmeric powder 1/2 tsp
tomatoes, grated 3 nos
milk 1/3 cups
Wash and clean the chicks and chicken properly. In a very very large bowl (or take two) soak the chicken in ice cold water overnight in the refrigerator.
Marinate them with lemon juice, 2 tsp red chilli powder and salt. Refrigerate for 15 minutes.
In a large bowl mix together 2 tbsp yogurt,1tsp red chilli powder, kashmiri red chilli powder, coriander powder, cumin powder, black pepper powder, 1tsp Garam masala, 1tbsp ginger garlic paste, green chili paste and salt. Make slits in the chicken. Marinate the chicken with the mixture and refrigerate for 3 hours.
Heat 2 tbsp oil in a pan, add chopped onions saute till translucent, add 1/2 tsp Garam masala powder, cumin powder and salt. Place the chicks and cook till it changes color. Add very little water and cook them till tender. Add mint leaves and coriander leaves and make sure there's no water remaining.
Place the two hard boiled eggs inside the two chicks.
Now take the whole marinated chicken, stuff with the chicks and one egg. Tie the chicken properly keeping thelegs closed.
Dry roast soaked and blanched almonds along with poppy seeds. Make a smooth paste using milk. Make paste of fried onions also.
Heat 2 cups oil in a pan big enough to hold the whole chicken and can be covered.
Fry the chicken from all sides till golden. Make sure to do this on a medium flame.
Take the chicken out and reduce the oil to 4 tbsp.
Add shahi Zeera and let it splutter. Add grated onion and cook till slightly golden. Add remaining ginger garlic paste, remaining Garam masala, coriander powder, cumin powder, turmeric powder, kashmiri red chilli powder, red chilli powder and salt along with grated tomatoes and mix well. Cook till oil separates.
Add almond and poppy seeds paste and cook again till oil separates. Add beaten yoghurt and stir well till oil separates
Add 1/2 cup water, mix and place the chicken keeping the breast part down and cover the lid.
Cook this in medium flame rotating every 5 minutes. After 15 minutes, turn the chicken and cover the lid.
Repeat these steps till the chicken is tender.
Remove the chicken from the pan and let the gravy cook till thick.
Relish PARINDE MEIN PARINDA as it is or with pulao. I recommend having it with very light yet flavorful rice.
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