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METHOD Make incisions with a sharp knife on the chicken breast, legs and thighs. Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour. For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes. Remove the thick yogurt into another bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and mustard oil. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator. Skew the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done. Baste chicken with a little butter and cook for another four minutes. Remove and set aside. Sprinkle chaat masala powder and serve with onion rings and lemon wedges. |
1 kg chicken
1 cup onions ( pyaj) (sliced)
2 tblsp poppy seeds (khuskhus) (khuskhus)
1 tblsp coriander seeds
1 tsp cumin seeds
1/2 cup coconut (narial) (scraped)
1/2 cup yogurt
2 cloves garlic (lasan)
2 tsp ginger (adrak) paste
3-4 green cardamoms
3 tblsp oil (tel)
salt (namak) to taste
6 red chillies whole
1/4 cup fresh cream (malai)