Step-by-Step Instructions

1. 1.Prepare the Chicken

   Take 1 whole chicken (butterfly cut shape) and make deep slits on the flesh to allow for better marination and cooking.

2. 2.Add Dry Spices

   Sprinkle salt (as per taste, approximately 1-2 tbsp), 2 tbsp Kashmiri chili powder, 1 tsp turmeric powder, 1 tbsp coriander powder, 2 tsp cumin powder, and 1 tbsp garam masala over the chicken.

3. 3.Add Wet Ingredients and Flavorings

   Add 2-3 tbsp ginger garlic green chili paste, 200 grams thick curd/yogurt, 1 tsp black salt, 1 tsp chaat masala, 1 tbsp mustard oil, 1 tbsp dry fenugreek (Kasuri Methi), and the juice of 1 lime (avoiding the seeds) to the chicken.

4. 4.Add Fresh Cream

   Pour 2 tbsp of fresh cream over the chicken for added richness and tenderness.

5. 5.Marinate Thoroughly

   Using clean hands, thoroughly rub all the spices and ingredients into the chicken, ensuring every part is well coated and the marinade penetrates the slits.

6. 6.Refrigerate for Marination

   Cover the marinated chicken and refrigerate for a minimum of 3-4 hours, or preferably overnight, to achieve the best flavor and tenderness.

7. 7.Prepare for Frying

   Heat 2-3 tbsp of oil in a large pan on a medium flame.

8. 8.Place Chicken in Pan

   Carefully place the marinated whole chicken into the hot pan.

9. 9.Add Remaining Marinade

   Spoon any remaining marinade from the tray over the chicken in the pan.

10. 10.Shallow Fry

    Cover the pan with a lid and shallow fry the chicken on a slow to medium flame. Cook until it is golden brown and tender from both sides, turning occasionally. This process may take approximately 20-30 minutes.

11. 11.Serve

    Once the chicken is cooked through and has a rich brown color, transfer it to a serving platter. Garnish with sliced tomatoes, red onions, and lime wedges. Serve hot with a side of green coriander and mint chutney with yogurt, and an onion salad.