Lagan Ka Chicken Preparation Time: 40 minutes Cooking Time: 30 minutes Serves: 4 Ingredients: 1 whole chicken (800g) 100gms ghee

125gms Curd 50gms Onion 10gms Ginger 10gms Garlic 4 Cloves Masala A 5gms Poppy seeds 10gms Desiccated coconut 15gms Chironji 10gms Almonds 10gms Pistachios 10gms Saffron Masala B 1tsp Black pepper 1 Brown Cardamom 4 Green Cardamoms 1 Stick cinnamon 1 Blade Mace 1/4 Nutmegs 1tbsp Kewra Jal Salt to Taste 1 litre Water Method Wash and clean the chicken with running water. Then grind to a paste the garlic, cloves and mix in 1 litre Luke warm water. Wash the chicken with Luke warm water and keep aside. Grind ginger to a paste. Finely slice the onions and fry to a golden brown colour, remove and grind to a paste. Lightly roast the poppy seeds, chironji and coconut on a griddle.Blanch the peal and almonds. Grind ingredients to prepare masala A and masala B and keep aside. Cut fine silvers of pistachio nuts and keep aside for garnish. Now dissolve the saffron in kewra water and apply on the chicken. Beat the curd and add the remaining dissolved saffron and masala A to it. Also add salt and mix. Marinate the chicken in this. Blend for 30 minutes. Then add masala B and mix well. Light a charcoal fire and place a lagan on it. Add the ghee and place the chicken along with the marinade in it.

Cover with a lid and place some live charcoal