Name: Raan E Murgh Sikandari.... recipe by Zeenath Fathima at BetterButter
Prep time: 240 min
Cook time: 60 min
Total time: 300 min
Yield: 8
Ingredients: Chicken thighs whole 12-14; Ginger Garlic paste 2 tbsp; Salt 1 tbsp; Roasted coriander powder 1 tbsp; roasted cumin powder 1 tbsp; Roasted fennel powder 1 tbsp; Red chilli powder 2 tbsp; Green Chilli paste 1 tbsp; yoghurt 1/2 cup; Lemon juice 2-3 tbsp; Homemade Garam Masala ; Cardamom black 1; Cardamom small ones 4-5; Cinnamon sticks 2; Blackpepper corns 8; Caraway seeds 1 tsp; Nutmeg powder 1/4 tsp; Mace powder 1/4 tsp

ABOUT Raan E Murgh Sikandari.... RECIPE

A sumptious twist by me to the ever famous Mughlai Cuisine- Sikandari Raan by using whole chicken thighs. The whole process remains the same too. Try this mouthwatering chicken dish this Eid for your families and guests. Aromatic and flavourful with selected spices to make your day extra special. Eid Mubarak Friends !!!!!!

Ingredients Serving: 8

Chicken thighs whole 12-14
Ginger Garlic paste 2 tbsp
Salt 1 tbsp
Roasted coriander powder 1 tbsp
roasted cumin powder 1 tbsp
Roasted fennel powder 1 tbsp
Red chilli powder 2 tbsp
Green Chilli paste 1 tbsp
yoghurt 1/2 cup
Lemon juice 2-3 tbsp
Homemade Garam Masala ; Cardamom black 1
Cardamom small ones 4-5
Cinnamon sticks 2
Blackpepper corns 8
Caraway seeds 1 tsp
Nutmeg powder 1/4 tsp
Mace powder 1/4 tsp

Instructions

Wash and clean chicken at first.
Make deep cuts on both the sides of the thighs.
Roast and powder the garam masala on a low heat.
Marinate these chicken thighs with all the ingredients mentioned.
Keep well covered in the refrigerator overnight or for atleast 3-4 hours.
Barbecue on a charcoal grill or bake them in a preheated fan assisted oven on 240° for 50-60 minutes on the last rack.
Cover with an aluminium foil when done halfway through just to prevent it from darkening on top.
Reduce the temperature to 200°.
Serve hot with lots of salad and naan.
A perfect dish to celebrate Eid with your loved ones and guests.
Eid Mubarak!

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