| Serves: 4
Cooking time (approx.): minutes
Style: North Indian (Mughlai) Non-Vegetarian
1 medium (about 800 grams) chicken cleaned and skinned
1 cup(s) yoghurt well beaten
1 teaspoon(s) each of hot spice mix (garam masala), cumin and red chilli powders
4 whole red chilli(es) made into a paste with a little water
1 tablespoon(s) each of ginger and garlic pastes
2 tablespoon(s) lemon juice
2 tablespoon(s) oil
butter for basting
salt to taste
finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing
Make cuts on the chicken. Apply a mixture of red chilli powder, half of the lemon juice and salt to the chicken and keep aside for about an hour.
Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken and refrigerate preferably overnight or at least for four hours. - Skewer the chicken and barbeque it in a hot clay oven (Tandoor) or on an open hot grill for about 12 minutes or till the chicken is almost done.
- Baste the chicken with butter and roast for another 3 minutes.
Garnish with onion rings, lemon wedges and finely chopped coriander leaves. TIP: - If there is access to a traditional clay oven or a Tandoor, the chicken should be barbequed in it. Alternatively, use an open hot grill.
Serve hot with: Green Chutney (Hari Chutney). |
