NAWABI MURGH
INGREDIENTS
1 whole chicken
3 tomatoes, pureed
3 eggs, beaten
½ cup thick yogurt
2 tbsp ginger- garlic paste 1 tbsp garam masala powder 1 tsp chilli powder Breadcrumbs, to coat
Oil for frying
Salt to taste
For the stuffing
½ kg chicken mince
1 bunch spring onion, chopped 1 bunch coriander leaves, chopped 2 green chillies
1 tsp ginger- garlic paste
½ tsp garam masala powder Salt to taste
Method
To prepare the chicken, wash the chicken and prick it all over using a fork. Then tuck the neck in the breast and keep aside as you prepare the marinade.
Mix together the ginger- garlic paste, garam masala powder, tomato puree, yogurt, red chilli powder and salt. Rub this mixture on the chicken — inside and outside — and allow it to marinate for 30 minutes.
To make the stuffing, mix the mince with ginger- garlic paste, ground garam masala and salt. Heat a pan, add the spiced mince, and cook on a low heat until the meat is dry. Take off the stove, add spring onions and coriander leaves. Keep aside.
To assemble the dish, heat a heavybottomed pan. Place the marinated chicken on it, and let cook until the marinade has dried up. Take the chicken off the pan, and let cool.
Stuff the chicken with the prepared mince, once it is cool enough to handle, and bind it with a sturdy thread. Dip the chicken in the beaten eggs, then in the breadcrumbs and again in the eggs. Deep fry until golden brown.
Serve garnished with tomato slices, onion rings and capsicum rings.