Ingredients non vegetarian 4 servings

• 1 whole chicken (skin on)
• 2 cups paneer crumbled.
  
• 2 tomatoes,
• 1 cup curd,
• 1 tbsp salt,
• 1 tbsp chilli powder
• 1 bunch Mint
  
• 1 tbsp Garlic and Ginger paste
• 2 Potatoes (boiled, cut in fours)
• few whole beans
• carrots cut into long strips
  
• 4 boiled eggs

Directions

1. Marinate whole chicken with curd, chili powder, mint paste, garlic and ginger paste for 4 hour.
   
2. Stuff paneer into the chicken stomach and bake for one hr at 350 degress with its breast side up, the marinate which remains in the vessel is suppose to be added time to time to the roasting chicken, so that it does not dry.
   
3. Another half hr after you turn the chicken, its stomach facing down.
   
4. Meanwhile, fry potatoes, whole beans and carrots in little oil so that they are cooked yet firm.
5. Now take chicken out and place in a big open dish, and decorate with fried potatoes, whole beans and carrots. Garnish with halved boiled eggs around the chicken.
   
6. Excellent presentation and mouth watering.

Comments