QUEEN VICTORIA
Age: 124
7824 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Teen Tracker said:
Thankyou all with the help of u ppl i took some important decsions in my life. I have gained a lot from JB
But I am very sad today coz this time My sis SABZ PAREE is away from JB due to her health reasons. Its is the first time in last 2 years that she is not here to congratulate me .
Method Bone the chicken and remove skin. Cut chicken meat into bitesize pieces. In container of electric blender put the onion, garlic and ginger and blend until smooth, adding the lemon juice if more liquid is required. Mix with the ground spices and salt and marinate the chicken in this mixture for at least 2 hours at room temperature, or refrigerate overnight if possible. Thread chicken on bamboo skewers and cook over glowing coals or under a preheated griller until cooked through.
Method Wash and dry chicken well. Combine all other ingredients with sufficient warm water to make a paste of spreading consistence Rub this paste inside and outside the chicken. leave for 1 hour. Roast in a preheated moderate oven 170_C (350_F) for 1 1/4 hours or until chicken is done. If bird browns too much during cooking. cover with foil. Serve warm or cold with rice, bread, or a salad
Method Skin the chickens, then make slits in the flesh of the thighs. drumsticks and breast, to allow spices to penetrate. Soak saffron in boiling water for 10 minutes and put into small blender jar with garlic, ginger and lemon juice. Blend until smooth. Scrape out blender jar and mix all other ingredients except margarine with the blended mixture. Dry the chickens inside and out with kitchen paper, then rub the spice mixture all over the chickens, especially in the slits made in the flesh. Cover and leave to marinate for 2 hours at least! or preferably refrigerate overnight. Preheat oven to 900_C (400_F). Put margarine in a roasting pan and heat in the oven for a minute to melt the margarine, then spread margarine over the base of the pan. Put chickens in the roasting pan, side by side but not touching. with the breasts downwards. Spoon the melted margarine over the birds. Roast in hot oven for 20 minutes. Baste with margarine. turn birds on one side and roast for 15 minutes. Then turn on other side, baste again and continue roasting for a further 15 minutes. Turn birds breast upwards, baste well with margarine and pan juices and cook for a further 10-15 minutes. basting every 5 minutes. Serve hot with parathas or naan roti and an onion salad. Note: If oven has a rotisserie, it is ideal for cooking tandoori chicken, but it will still be necessary to baste the birds because the skin has been removed.
Method Cut chicken into small serving pieces, dividing breast into quarters, separating thigh from drumstick and disjointing wings. Heat margarine in a heavy saucepan and gently fry onion garlic, ginger and chilies until onion is soft and starts to turn golden. Stir frequently. Pound saffron with mortar and pestle and dissolve in a tablespoon of very hot water. Add to pan with cardamom and stir well, then add chicken. Increase heat and turn chicken pieces for 4 or 5 minutes until each piece of chicken is golden and coated with the saffron mixture. Add salt, cover and cook over moderate heat for 10 minutes or until chicken is tender. Uncover pan and continue cooking until almost all the liquid evaporates. Especially suitable for serving with parathas or rice.
