Spicy Khatee Murgh

• Chicken 1 whole about 2 kg
• Salt on tablespoon or to taste
• Red chillies powder 2 tablespoons
• Black pepper 1 teaspoon
• Amchoor 2 tablespoons
• Lemon juice 1 cup
• Vinegar 1/2 cup
• Yoghurt 1 cup
• Garam masala powder 2 tablespoons
• Ginger garlic paste 2 tablespoons
• Mango chutney 1 cup
• Achaar masala 2 tablespoons
• Oil to fry

METHOD:

Wash the chicken thoroughly cleaning it from inside and remove any excess fat.

Now take a bowl. Combine mango chutney and achar masala and mix well. Put the chicken legs up and add this to the inside of the chicken and bind together with a thick new thread.

Take another bowl and add yoghurt , ginger garlic paste, vinegar, lemon juice and all spices and mix well. Put small sliced cuts on chicken to let it marinade better. Rub the chicken with the mixed masala and let it stand for at least 3 hours or refrigerate overnight.

Now take a steamer and place the chicken. You can steam in a degchee also. Steam for 45 minutes.

Take it out and set aside.

Fry in deep oil so that it does not open. When golden brown, remove the thread and serve with tandoree roti.