Baisakhi special

Celebrating the festive spirit this Baisakhi, everyone looks to dish out a delectable fare in the true Punjabi spirit. Much like many other festivals in the country, Baisakhi is an occasion to indulge yourself by treating your taste buds to authentic traditional delicacies and when it comes to festive cuisine and authentic yet easy-to-make recipes,  Atta Chicken is the dish that you are looking for.

Atta chicken

The ingredients:

Whole Chicken 1

Hung Curd 100 gm 

Cardamom Powder 25 gm 

Ginger Past 25 gm 

Garlic paste 25 gm 

Salt To Taste

Garam masala 20 gm 

Rose petal powder 20 gm 

Baby potato 100 gm 

Flour 500 gm 

Cumin powder 20 gm 

Saffron 1 gm 

Cooking  cream 50 gm 

Mustard oil 50 gm 

Refined Oil 50 gm 

Sooji 50 gm 

Green Chilli paste 50 gm 

Yellow chilli powder 20 gm

Method

First marination 

Marinate the whole chicken with mustard oil, ginger garlic paste, salt, turmeric powder and let it rest over night.

Second marination 

Take a bowl and add mustard oil, cashew nut paste, garam masala, turmeric powder, yellow chilli powder, green chilli paste, saffron, cumin powder and rose petal powder to it. Mix all ingredients to make a smooth paste. In another bowl, peel and mash boiled baby potatoes and toss them with green chilli paste and some salt. Stuff the potatoes in chicken and marinate the chicken with the marination paste.  Let it rest for some time.

Dough

Make smooth dough with flour, water, semolina and oil. Flatten this dough with rolling pin. Cover the chicken with a muslin cloth. Put that covered chicken in flat dough and seal it well. Cook it on preheated oven at 150 °C for 2 hours.(Chef Handa is a senior executive chef)

—As told to Poonam Bindra