Seven-star chicken - Recipe
1 kg chicken,
Red chili powder 2-31/2 tsp, depending on the hotness and preference
Turmeric 1/2 tsp
Coriander powder 2 tsp
Garam masala 4 tsp
Roasted brown Zeera 1 1/2 tsp
Ginger-garlic paste 2 tbsp
Greek Yoghurt or hung curd, half cup
Vinegar 2 tbspp
Salt 1 tbsp
Javitri-jaiphal, grated, 1/4 tsp
Salted butter 4 tbsp Fresh Cream, 1/2 cup
Garlic, 5 Cloves, Crushed Green Chilies, 2, crushed
Fresh Coriander, finely chopped, 3/4 cup Salt, 1/4 tsp, or to taste
Combine all spices in the marinade section and make even incisions over all pieces of the chicken with fork or slit with a knife. Add the chicken to the spices and mix and coat well. Set aside for 4-5 hours or leave overnight.
2 hours before the dish is to be served, heat the oven to 200 degrees C and distribute the chicken pieces in an oven-proof tray. Once in the oven, leave the pieces be for half an hour, after which, turn the heat to 180 and take out the tray and turn the chicken pieces over. Put the tray back inside till the chicken is tender to your preference. Turn the oven off.
Meanwhile, blend in the butter in the fresh cream and add the other ingredients to it. Mix well and set aside.
Once the chicken is tender, take the pieces out in a serving dish and pour the dressing over the pieces and serve, either as a starter or with naan or sheermal.
[Optional] For tandoori flavor, once the chicken is out of oven, over stove flame, with the help of a pair of tongs, burn the chicken pieces till golden brown and then place them on the serving dish and pour the dressing over it. Serve hot.