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Chicken with Rose Petal Powder
Gulaabi murgh pasandey
Chicken breastst, whole,
Boneless 4 / 600 gm / 22 oz
Step I :
Prawns, headless B grade,
Garlic (lason) paste 1 tbsp
Ginger (adrak) paste 1 tbsp
Lemon (nimbu) juice 2 tsp
Salt to taste
Red chilli powder 1 tsp
Black pepper (kaali mirch) powder 1 tsp
Step II :
Cooking oil ½ cup
Onion, medium-sized, thinly sliced 1
Yoghurt (dahi) 3 tbsp
Cashew flour (basan), roasted 1 ½ tsp
Rose petal (gulab pankhri)
Powder 1 ½ tsp
Green cardamom (choti elaichi)
powder 1 tsp
Method :
Wash the chicken, shake dry, slice the breast into half horizontally across. It should resemble the shape of a heart and each piece should be ½” thick.
Mix the chicken with the step I ingredients. Reserve in a strainer for 30 minutes to drain excess water.
Heat the oil (step II) in a pan on high heat; add the onion and saute until light golden brown. Remove the onions to a strainer to drain excess oil.
Blend the fried onion. Yoghurt, and cashew nuts to a fine paste in blender. Add a little water, if necessary.
On a flat mixing tray, mix the paste with the remaining ingredients of step II. Add the marinated chicken. Mix well and keep aside for I hour.
Preheat oven to 180°C / 350°F. Lightly grease a baking tray and lay the marinated chicken slices flat. Bake the chicken for 8-10 minutes, turning it over on its side once in between. Alternatively, the chicken can also be grilled on a charcoal grill.
Transfer on to a platter and serve.
*Preparation time: 1 ½ hours. Serves: 4
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