• Prep Time minutes
  • Cook Time minutes
  • Serving For People
  • Difficulty Easy, Medium

Recipe Description

Whole Chicken skinless – 800-900 gms


  1. Trim the excess fat with a knife.
  2. Twist the chicken legs from the body; make a slit over the joint to separate a leg as shown, Remove the other side also.
  3. Make a slit over the bone at the center and flip to remove the breast.
  4. another way to remove the breast to make a slit over the neck and pull it and remove the ribs from one side. Cut the excess bone from the breast.
  5. Cut the wings from the breast and keep it aside.
  6. Cut the excess fat from the breast.
  7. Make one slit over the shoulders joint and make 4 slits on remaining part of the breast as shown.
  8. Make a slit on the second breast as the same.
  9. For leg piece trim the excess fat.
  10. Make the first slit on the knee joint, 3 slit on a thigh and 3 slit on drumstick as shown.
  11. Cut the vein from the bottom part of the legs.
  12. Make a slit on the second leg simlarly.






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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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