Maharaja Stew

This stew is of Indian food which is very delicious and palatable.
Ingredient (For 6 to 8 persons):

- Chicken: One chicken (approx. 1.200 kg)
- Coconut powder: 2 to 3 soupspoons,
- Large tomato: 4 to 5,
- Roasted pea (chickpea): 3 soupspoons,
- Fried onion: three soupspoons,
- Fresh cut peppermint and coriander: 2 to 3 soupspoons,
- Fresh garlic: 1
- Seed of fresh and soft pounded coriander: 2 soupspoons,
- Turmeric: one jam spoon,
- One complete bell pepper: 2 to 3 (it is better to choose red-color bell peppers)
- Pounded black pepper: one jam spoon,
- Cinnamon: one jam spoon,
- Pounded smoked cumin: one jam spoon,
- Kernel of pounded cardamom: one jam spoon,
- Carnation: 4 to 5,
- Salt: to enough amount,
- Additional chicken water: One glass of water (or one pill of present soup),

Method of Provision:

Chicken should first be cleaned and washed. Then, the content is fried with onion and two or three glasses of water and/or one additional chicken water or soup pill are poured in a container. Then, carnations are added. Let chicken be baked in half and then, carnation is taken out.
Belly pepper should be cut into pieces and should be poured inside chicken along with coconut powder and other condiments.
Roasted pea (chickpea) is solved slightly in cold water and is spilled inside stew. Coriander is fried in two or three soupspoons slightly and is poured inside stew. Then, enough salt and pepper is added to the content and let stew be boiled. At the end, a little hot water should be poured on tomato, aimed at peeling them easily. The peeled tomatoes are grated and are poured inside stew, aimed at letting stew to be boiled and dehydrated. The content should be turned into density of Fesenjan stew. Then, chicken should be cut into pieces and/or a complete chicken is put on container and stew is poured over chicken.
A little saffron, solved in hot water, may be added to the stew. If saffron is added to the stew, its color will turn stronger.

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