1 x 750 g (26 oz) Chicken, cut into 4 pieces, washed, pat dried
For the first marinade:
1 1/2 tbsp (22 ml) Lemon (nimbu) juice
1 tsp (2 g) Red chill powder
Salt to taste
1 tsp (2 g) Red chill powder
Salt to taste
For the second marinade:
1/2 cup (100 g) 3 1/4 oz Yoghurt (dahi)
1 tbsp (18 g) Garlic (lasan) paste
1 tbsp (18 g) Ginger (adrak) paste
1/2 tsp (1 g) Black salt (kala namak)
1 tsp (2 g) Garam masala
a few drops Red colour
Salt to taste
1/2 tsp Dry fenugreek leaves (kasoori methi), powdered
2 Onions, cut into rings
1 Lemon, cut into wedges
1 tbsp (18 g) Garlic (lasan) paste
1 tbsp (18 g) Ginger (adrak) paste
1/2 tsp (1 g) Black salt (kala namak)
1 tsp (2 g) Garam masala
a few drops Red colour
Salt to taste
1/2 tsp Dry fenugreek leaves (kasoori methi), powdered
2 Onions, cut into rings
1 Lemon, cut into wedges
method
1. Make 2 deep incisions each on the breasts, thighs, and drumsticks.
2. For the first marinade, mix all the ingredients and rub over the chicken pieces and also inside the incisions. Keep aside for 1 hour.
3. For the second marinade, mix all the ingredients in a bowl and rub into the chicken pieces; keep aside for 3 - 4 hours to marinate.
4. Preheat the oven at 180°C (350°F). Place the chicken on the grill rack or wire rack (place a tray underneath to collect the drippings) and grill for 8 - 10 minutes.
5. Brush the pieces with oil, turn them around and grill for 8 - 10 minutes more till the chicken is dry and cooked.
6. Remove from oven, sprinkle dry fenugreek powder and serve with onion rings and lemon wedges.
2. For the first marinade, mix all the ingredients and rub over the chicken pieces and also inside the incisions. Keep aside for 1 hour.
3. For the second marinade, mix all the ingredients in a bowl and rub into the chicken pieces; keep aside for 3 - 4 hours to marinate.
4. Preheat the oven at 180°C (350°F). Place the chicken on the grill rack or wire rack (place a tray underneath to collect the drippings) and grill for 8 - 10 minutes.
5. Brush the pieces with oil, turn them around and grill for 8 - 10 minutes more till the chicken is dry and cooked.
6. Remove from oven, sprinkle dry fenugreek powder and serve with onion rings and lemon wedges.
serving amount
serves: 4
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