Sunday, March 21, 2010

Flattened kashmiri chicken


* 1 free range Chicken
* Oil
* Salt
* Lemon


* 2 teaspoons cumin seeds
* 1 teaspoon coriander seed
* 6 cardamom pods
* ½ teaspoon Clove
* 1 Dessert Spoon fresh Ginger finely chopped
* 5 Cloves Garlic finely chopped
* 1 finely chopped Red chilli
* 1 knob fresh Turmeric
* 1 cup finely chopped Coriander
* Juice of one Lemon
* 1 dash vegetable oil
* 3 teaspoons sea salt


* 1 small finely sliced Onion
* Juice of one Lemon
* dash of Olive Oil
* 1 teaspoon caster sugar
* Sea Salt & freshly ground black pepper

Yogurt Mix

* 1 cup Yogurt
* 1 tablespoon Honey
* ½ cup almonds, roughly chopped

1. Cut chicken down the center of the backbone, cavity to the neck and flatten out (breasts should be in the middle of the chook now).
2. Place some cling film over the top of the flattened chicken and using a meat mallet or a rolling pin, bang it until it becomes evenly flat.
3. Starting at the top end of the chicken, spoon the marinade under the skin and into the flesh, keeping the skin intact and pushing it right down into the legs.
4. Then spoon in under skin combined yogurt mix.
5. Rub outside of chook with a little oil, salt and lemon.
6. Bake approx 1 1/2 hrs, first half hr on 200 deg. high then down to 150 deg.
7. Whilst cooking remove any juices from the pan and reserve to pour over dish at the end.
8. Cut chicken into 4 and serve with Pumpkin & lentil salad.


1. Grind all dried spices in mortar & pestle and blitz all ingredients together in food processer to form a fine marinade.

Yogurt Mix

1. Combine yogurt, honey and almonds.

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