Nathiya Gali Chargha by shireen

                                Nathiya Gali Chargha



Ingredients
Whole Chicken 1 kg
Button red chilies20
Yogurt 1 cup
Ghee ¾ cup
White cumin 1 tsp
Green cardamom powder ½ tsp
Turmeric ½ tsp
Ginger garlic paste3 tsp
Coriander seeds2 tbsp
All spice 1 ½ tsp
Salt 1 ½ tsp heaped


Method
Dry roast 2 tbsp coriander seeds, 20 button red chili and 1 tsp cumin seeds and grind finely, marinate 1 kg chicken with 3 tsp ginger garlic paste, ¾ cup ghee, 1 cup yogurt, ½ tsp turmeric, ½ tsp cardamom powder, 1 ½ tsp salt and roasted ground spices. Mix very well in the chicken, leave it for 2 hours, put chicken in a pan and simmer on low flame till done and golden brown on both the sides.
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