Nutty chicken

Steam cooked chicken with flavourful spices, nuts and greens

Ingredients:

For chicken

1 baby chicken

1 cup green coriander leaves ( including the stalks)

1 cup mint leaves

7-8 green chillies (this will give a medium spice you can adjust according to personal preference)

6 cloves garlic (peeled)

10-12cashews

10-12 pistachios

         (soak cashews and pistachios in boiling water  for 5-7 minutes)

4 cloves

12 black pepper corn

1 black cardamom

4 green cardamom

2 tsp cumin seeds

3 tbsp lemon juice

3 tbsp cooking oil

Salt to taste

For rice (optional)

250g basmati rice ( washed and soaked for 20 min)

1 tbsp butter

1 tsp Salt

1 tsp ginger paste

1 tsp garlic paste

Few Saffron strands

Cinnamon

For garnishing

1 tbsp mint leaves (chopped)

1 tbsp coriander leaves(chopped)

1 medium size onion (sliced)

6-8 cashew nuts (chopped)

Oil for deep frying

Method

 For chicken

·      Wash and poke with a fork all over the chicken. Make slits in the chicken.

·      Mix all the ingredients in the chicken section and blend it together to make a fine paste. Add some  water if needed.

·      Marinate the chicken with the paste and set aside for couple of hours if possible. If time does not allow you can put it straight to cook. Steam cooking helps the flavours to penetrate through properly.

·

      Add oil in a pot and place the whole chicken in it.

·      Cover with the lid and let the steam built on high flame for about 5-7 mins.

·      When there’s enough steam in the pot, switch the flame to medium low and let the chicken cook in steam for about 25-30 mins (approximately).

·      Check in between with a flat spoon that the chicken is not sticking to the base. Gently shake by

holding the handles to avoid sticking every now and then.

·      When most of the water is dried and chicken is soft and tender, switch off the flame and transfer the chicken to an oven tray.

·      Place it in a pre-heated oven at 220 degree Celsius for 10-15 mins.

·      It’s ready to serve when you can see a charred look at the top of the chicken.

 For rice (optional)

·      In a pot add soaked rice and double the amount of water as rice.

·      Add butter, ginger garlic paste, cinnamon ,salt and saffron strands.

·      Let it boil on high flame.

·      After few minutes switch the flame to medium and cover the rice.

·      After few more minute switch the flame to low and let the rice cook in steam for another 12-15 mins.

·      Switch off the flame.

Garnishing

·      Fry sliced onion in golden brown Colour.

·      Next fry cashews in the same oil.

·      Mix coriander and mint leaves and deep fry them as well.

Serving suggestion 1

·      In a rice plate take out rice and place chicken in the middle of it.

·      Garnish with fried onions, cashews and the leaves.

·      Serve with lemon wedges.

Serving suggestion 2

·      Serve with chips and salad or with pitta and salad.