Our Christmas or Easter special. During cold, long bleak weekends in the UK, this often substituted for a Sunday roast too. It is one of those fancy dishes which, when garnished and presented well, can make you look like a pro.
Boil and de-shell 3 eggs and cut them into halves. Heat 3 tbs oil in a pan. Sauté 3 large onions until browned. Add 5 green chillies and 2tbs ginger-garlic paste and fry well.
Add 1 tsp turmeric, 1 tsp garam masala, 2 tsp chicken masala and 2 tsp chilli powder.
Fry well and add 4 chopped tomatoes. Sauté, until the oil runs clear.
Mix a quarter of the masala with the boiled egg-halves. Stuff the chicken with this, tie a string around the chicken and place the chicken in a pressure cooker. Cook up to 1 whistle.
Remove the whole chicken immediately and fry it in a large wok.
Add the whole remaining masala into the wok and coat the chicken well. Garnish with curry leaves and coriander leaves. Serve with naan, parathas or rice.
By Christ & Co.