whole roasted chicken with almonds, curd and green masala
Remove skin from chicken, and clean well. Crsip onions in hot ghee. Remove, keep aside. Mix salt, chilly, curd, ginger garlic paste; rub all over chicken. Prick with a fork and rub inside and all over. Marinate overnight in a fridge. Crush fried onions and add to it a mixture of saffron, coconut, almonds, ground kothmir, pudina, green chillies, lime juice, elaichi, lavang and dalchini. Rub this mixture over chicken and prick again. Brown chicken in ghee in a deep pan and bake covered in a moderate oven at 170C. After a while, remove the lid and turn over the basted chicken. Put it back uncovered, or put it on the stove to get it well browned. Remove from the oven, and drain excess ghee, if any.
Variation:
Dum ke Bater: 5 to 6 quails can be cooked the same way as the chicken above. Count 1 quail per person.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (519g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 886 | ||
Calories from Fat: 529 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.8g | 78 % | |
Saturated Fat 16.7g | 84 % | |
Monounsaturated Fat 24.4g | ||
Polyunsanturated Fat 12.6g | ||
Cholesterol 281.2mg | 87 % | |
Sodium 1724.1mg | 59 % | |
Potassium 1072.8mg | 28 % | |
Total Carbohydrate 15.8g | 5 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 12g | ||
Protein 72.8g | 104 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 886
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