Professional Documents
Culture Documents
Bori Chicken
Bori Chicken
250 gm chicken
Salt to taste
Aromatics:
1 onion, cubed
5 - 6 pods garlic
4 - 5 green chillies
Spices:
4 - 5 pods cardamom
8 cloves
Few raisins
2 cups curd
Method
Char the aromatics (dry roast) like cubed onions, smashed garlic cloves, ginger,
green chillies and chopped coriander leaves and give it a nice toss.
Next, dry roast the whole spices like cloves, cardamom pods, large cardamom, black
peppercorns, coriander seeds, cumin seeds and cinnamon.
While the spices are dry roasting, you can begin to marinate the chicken with some
refined oil, salt and turmeric powder.
Put the dry roasted spices in a mortar and pestle and grind to a nice coarse
powder. Add the charred aromatics to the dry spices.
Add some salt and oil and grind the spices and the aromatic into a nice paste. Keep
aside.
In the bowl in which the chicken is marinating add the aromatics-spice mix you just
ground.
Add the yogurt. Coat the chicken well with both the masala and curd.
Now gently add marinated chicken in the pan with the cardamom and raisins.