Method of Preparation:
Grind the onions, ginger, garlic, coriander and mint leaves together. Keep aside
Wash and dry the chicken pieces. Prick with a fork. Rub the juice of the limes and half the ground paste into the chicken and keep it for an hour.
Take a thick bottomed vessel. Place the chicken pieces in it. Spread the remaining ground paste all over the chicken. Sprinkle salt and pepper powder. Pour the cream all over and then the melted butter or ghee.
Seal the vessel with atta dough. Cover tightly and cook over a low flame for 30 minutes or till done. Turn off the fire, but break the seal only at the time of serving.
Note : The dish can be made with mutton also.
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