Whole Chicken &Veggie Fry

Ingredients

Chicken: 900gms

Kashmiri Chilli Powder: 2 ½ tbsp

Garam Masala: 1tsp
Lemon Juice: 1 lemon

Curd/Yogurt: 1tbsp

Oil: 2tbsp

Potato: 2

Onion: 3

Carrot: 1

Spring Onion: 2 sprig

Salt: needed

Lemon juice: 1tbsp

Oil: ½ cup or more for frying chicken

Method Of Preparation

Wash the chicken well. Drain it.

In a bowl add chilli powder, lemon juice, salt, curd, oil and garam masala.

Mix this well with hand. Marinate the chicken inside and outside with this mix. Tie the legs together with twine.

Keep the chicken aside for 3-4hours.

Cut the onion into cubes and carrot length wise.

Cut the potato length wise and keep in salt water for 15-20 minutes.

Cut the spring onion and keep aside.

Marinate the onion and carrot in the same chicken marinated pan with the leftover marinating in it, this step is optional.

Heat oil in a pan and add the marinated chicken to it and cook the chicken in open pan with low flame by turning all sides. Take out the chicken when all sides turn light brown clolor. This step takes around 20-30 minutes.

In the same oil fry the potatoes till done, Take out the potatoes and add onion and carrot to the same oil. Take out when the onion turns slightly translucent.

Take a greased baking tray, spread fried potatoes, onion and carrot and spread spring onion over it. You can add lemon juice and sprinkle salt if needed.

Keep the chicken over the veggies.

Bake it in a preheated oven at 160⁰c to about 35-45 minutes or till done. Turn the chicken in between to get all sides evenly cooked.

Garnish with chopped spring onion and tomato slices.