Name: Chicken Shikara recipe by Tonoya Chaudhuri at BetterButter
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 8
Ingredients: To roast:; Chicken whole with skin - 1; Onion whole - 1; Garlic with skin - 4 cloves; Peppercorns- 4-5; Bay leaf -3; Lemon -1/2; Sea Salt; fennel seeds - 1 tsp; 1 green chilli; 2 tsp of Mustard oil; Curry Ingredients:; 1 turnip - diced 2 " cube; 1 potato - diced 2" cube; Baby Radish 2 - cut into half; Baby radish 4-5 with the greens for the instant pickle .. ( wash , dry & dip in it mustard oil , lil vinegar , salt for 2-3 hours ) will use for garnish and serve with one pickled radish on the side; Onion 2 finely chopped; Ginger-garlic paste 1 tbsp; Fennel seed powder 1 tsp; Mustard Oil 2 tbsp; Kashmiri Lal Mirch powder - as per taste; Turmeric - 1/2 tsp; Ginger powder ( sonth ) 2 pinches; Salt to taste

Ingredients Serving: 8

To roast:
Chicken whole with skin - 1
Onion whole - 1
Garlic with skin - 4 cloves
Peppercorns- 4-5
Bay leaf -3
Lemon -1/2
Sea Salt
fennel seeds - 1 tsp
1 green chilli
2 tsp of Mustard oil
Curry Ingredients:
1 turnip - diced 2 " cube
1 potato - diced 2" cube
Baby Radish 2 - cut into half
Baby radish 4-5 with the greens for the instant pickle .. ( wash , dry & dip in it mustard oil , lil vinegar , salt for 2-3 hours ) will use for garnish and serve with one pickled radish on the side
Onion 2 finely chopped
Ginger-garlic paste 1 tbsp
Fennel seed powder 1 tsp
Mustard Oil 2 tbsp
Kashmiri Lal Mirch powder - as per taste
Turmeric - 1/2 tsp
Ginger powder ( sonth ) 2 pinches
Salt to taste

Instructions

To roast the chicken, stuff all the listed ingredients under 'to roast' into the chicken and sprinkle the fennel seeds on top of the chicken as well and cover it with a silver foil.
Roast the chicken in a preheated oven at 180 degrees for 45 mins to an hour till the chicken turns golden brown in colour.
And let it rest on a cooling rack and keep the juice to be added in the curry.
Cut the chicken into pieces and keep aside ( I didn't use the skin - you can use the chicken with the skin if you please ).
To prepare the curry, fry the onion until its golden brown, add ginger-garlic paste and fry it for a few mins. Add the turmeric and chilli powder.
Pop in the potatoes and cook for a few mins then add the turnip and radish. Pour the chicken juice and 1/2 cup of water and cover the pot with a lid and let it simmer for a few mins.
Once the potatoes are cooked you can add the roasted chicken and see if the curry is enough or add some more water . Season with salt and let it cook with the lid on for few mins.
Add the fennel powder and let it stay for 2 mins. The curry is done.
Serve with the pickled radish and enjoy it with steam rice !

Similar Recipes