Chicken Maharaja

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1 whole, medium-sized chicken (cleaned)
1 kg sour curd
salt and chilli powder to taste
250 grams potatoes (peeled and cubed)
250 grams onions (minced)
1/2 cup coriander leaves (sliced)
3 piece ginger (crushed)
1 tbhp each of shahjeera and cardamoms (pounded coarse)
1 tblsp gararn masala
4 green chillies (minced)
1 tsp saffron (dissolved in
1 tIsp hot milk)
1 cup ghee
a little flour
How to make Chicken Maharaja


Rub some salt and a little of the curd well into the chick¬en and set aside for I hour. Blend the remaining ingredients together (with the exception of ghee and flour), and stuff some of the mixture into the chicken. Sew the opening with thread. Heat 1/2 cup ghee in a heavy-bottomed vessel and spread half the left-over curd mixture into it. Now place the chicken in it and spread the remaining curd mixture on top, pouring 1/2 cup of smoking ghee all over. Cover with a tight lid and seal with flour dough. Cook over a very slow fire for 2 hours. Serve hot.
Posted By: Sadia, Multan

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