Chicken Roast (deg Taste)

INGREDIENTS

1 Chicken disjointed (Cut in 8/9)
2 tablespoon Tomato Paste
1 tablespoon red Chilli Powder
1 tablespoon Fine Dhana
3/4 tablespoon Fine Jeeru (Cumin)
1/2 teaspoon arad (Turmeric)
1-2 tablespoon Red Ginger Garlic Masala
ghee (Clarified butter)
Curry Leaves
Whole Black Pepper
Cloves
Saffron

4-6 boiled eggs

METHOD

Marinate chicken in the following paste-
Paste :
Mix tomato paste, ginger garlic and dry spices
Allow to stand for 30 minutes
In an electric frying Pan... braize curry
leaves, cloves and black pepper for a few minutes
Soak a few saffron strands (dep on taste)in
boiling water
Add saffron water to chicken (reserving a little)
and add to pan.
Close pan and cook on low
Remove shells from eggs, and allow the eggs to
soak in the remaining saffron water. (eggs will
become yellow)
Add whole eggs / cut in half to pan
Turn chicekn once while cooking to allow both
sides of the masala marinade to cook through
Serve with Puri or hot roti

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