Family & Kids

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.

                Aaliya Khan