CHEF'S CHOICE

Whole chicken-1 no.(best 1200g) Bone less leg tikka- 250g Minced chicken- 100g Cashewnut- 100g Almond- 100g Raisin- 20g Onion - 6 medium size Tomato- 2medium size Poppy seed - 50g Egg- 10no. Hung curd- 200g Kashiri red chilli- 1.5 tbsp Garam masala- 2tbsp *Marinate whole chicken with salt, ginger and garlic  paste and lemon juice and refrigerate  overnight. *Soak almond and poppy seed separately for  *cut the onion into slices and deep fry this the onion till golden brown *peeled the almond and keep aside  For stuffing *saute cashewnut, almond and raising seperatly. * Heat ghee in a pan then add shahi jeera, green chilli, chopped onion. Cook well * once the onion cooked then put kashmiri red chiili powder, 10g chopped cashewnut, 20g raisin, 10g almond and minced chicken. Cook well *Boil 10 eggs. *Now stuff the abdominal cavity of chicken from tail end with 2 egg and chicken keema. Tressing the whole chicken FOR ROASTING *take hund curd in a bowl, add, kashmiri red ch...