Categories: Chicken
Ingredients
- Cooking time (approx.): 15 minutes
- Style: North Indian (Mughlai) Non-Vegetarian
- 800 grams of boneless 1”chicken chunks
- 1 cup(s) yoghurt well beaten
- 1 teaspoon(s) each of hot spice mix (garam masala), cumin and red chilli powders
- 4 whole red chillies made into a paste with a little water
- 1 tablespoon(s) each of ginger and garlic pastes
- 1 tablespoon(s) dried fenugreek leaves (optional)
- 2 tablespoon(s) lemon juice
- 2 tablespoon(s) oilbutter for bastingsalt to taste
- finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing
Directions
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Make cuts on the chicken chunks. Apply a mixture of red chilli powder, half of the lemon juice and salt to them and keep aside for about an hour.
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Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken chunks and refrigerate for at least four hours.
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Skewer the chicken chunks and roast it in a preheated oven for about 12 minutes or till the chicken is almost done.
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Baste the chicken chunks with butter and roast for another 3 minutes.
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Garnish with onion rings, lemon wedges and finely chopped coriander leaves.
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TIPS:
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If there is access to a traditional clay oven or a Tandoor, the chicken should be cooked in it. Alternatively the chicken chunks could be barbequed on an open grill.
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Dried fenugreek leaves are called kasoori methi in India. They enhance the flavor of this dish.
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Serve hot with: Green Chutney (Hari Chutney)