Ingredients:
Prepare Spice Mix:
- Sabut kali mirch (Black peppercorns) 1 & ½ tbs
- Sabut dhania (Coriander seeds) 1 & ½ tbs
- Laung (Cloves) 1 tsp
- Zeera (Cumin seeds) ½ tbs
- Namak (Salt) 1 & ½ tsp or to taste
- Haldi powder (Turmeric powder) 1 & ½ tsp
- Sumac powder 1 tsp
- Chicken with skin 4 pieces (1 kg)
- Olive oil 1 tsp
- Namak (Salt) 3-4 packs (reusable for the baking purpose only)
- Pyaz (Onion) rings
Directions:
Prepare Spice Mix:
In a spice mixer,add black peppercorns,coriander seeds,cloves,cumin seeds,salt,turmeric powder, sumac powder & blend to make powder then sift with the help of the sifter.
Can be stored in an airtight container for up to 3 months (for 1 kg chicken).
In a bowl,add chicken whole leg pieces,sprinkle prepared spice mix & rub evenly over the chicken with the help of hands.
Add olive oil and rub all over the chicken,cover & marinate for at least 4-6 hours or overnight in refrigerator.
Wrap each chicken whole legs completely in butter paper then again warp in aluminum foil.
In a deep pot,add salt and preheat on high flame for 15 minutes then carefully takeout half quantity of salt in a separate pan.
Now place aluminum foil wrapped chicken on heated salt & add remaining heated salt over it (completely cover chicken with salt),cover & cook on high flame for 10 minutes then cook on low flame for 45-50 minutes.
Carefully remove the salt & take out aluminum foil wrapped chicken pieces.
Garnish with lemon slices and fresh coriander.
Serve chicken with saffron rice,onion rings,yogurt raita & chutney.
Ajza:
Prepare Spice Mix:
- Sabut kali mirch (Black peppercorns) 1 & ½ tbs
- Sabut dhania (Coriander seeds) 1 & ½ tbs
- Laung (Cloves) 1 tsp
- Zeera (Cumin seeds) ½ tbs
- Namak (Salt) 1 & ½ tsp or to taste
- Haldi powder (Turmeric powder) 1 & ½ tsp
- Sumac powder 1 tsp
- Chicken with skin 4 pieces (1 kg)
- Olive oil 1 tsp
- Namak (Salt) 3-4 packs (reusable for the baking purpose only)
- Pyaz (Onion) rings
Directions:
Prepare Spice Mix:
Spice mixer mein sabut kali mirch,sabut dhania,laung,zeera,namak,haldi powder aur sumac powder dal dein aur blend ker ka powder tayyar ker lein phir sifter ki madad sa sift ker lein.
Airtight container mein dal ker 3 months tak store ker saktay han (for 1 kg chicken).
Bowl mein chicken whole leg pieces aur tayyar spice mix dal ker haathon ki madad sa evenly rub ker lein.
Olive oil dal ker chicken per ache tarhan rub karein aur dhak ker 4-6 hours ya overnight kliya refrigerator mein marinate ker lein.
Chicken whole leg ko butter paper mein warp kernay ka bad aluminum foil mein warp ker lein.
Deep pot mein namak dal ker tez ancch per 15 minutes kliya preheat ker lein phir namak ki half quantity ko alag sa pan mein nikal lein.
Ab aluminuim foil mein wrap ki hoye chicken legs ko garam namak per rakh dein aur baqi nikala huwa namak bhi dal dein (completely cover chicken with salt) aur dhak ker tez ancch per 10 minutes phir halki ancch per 45-50 minutes kliya paka lein.
Namak ko hata ker aluminuim foil mein wrap ki hoye chicken pieces ko nikal lein.
Lemon slices aur hara dhania sa garnish karein.
Chicken ko saffron rice,onion rings,dahi ka raita aur chutney ka saath serve karein.
