Barbecued chicken (Murg Kandhari) recipe
Ingredients
- 2 Chicken broiler skinned, washed, each weighing about 1 1/3 lb
- 2 1/2 tsp Red chilli powder
- 3 tbsp Lemon nimbii juice
- 3 tbsp Pomegranate anar juice
- 11 oz Yoghurt dahi, hung, whisked
- 2 tbsp Ginger adrak paste
- 2 tbsp Garlic lasan paste
- 2 tsp Black cumin shahi jeera seeds
- 1 tsp Black pepper kali mirch powder
- 2 tsp Garam masala
- Salt to taste
- 1 tsp Saffron kesar
- 4 tbsp Double cream
- Butter for basting
Instructions
- Make 3 deep incisions each on sides of breasts and thighs and 2 on each drumsticks.
- Mix red chilli powder, lemon juice, and pomegranate juice together; rub over the chicken evenly. Marinate for 2 hours and refrigerate.
- Mix yoghurt with remaining ingredients (except butter). Marinate the chicken in this mixture for 2 - 3 hours more. Refrigerate.
- Preheat the oven / tandoor / grill to 180°C (350°F). Skewer chicken from tail to head, leaving a gap of at last 4 cm. Roast for 10 minutes. Remove, hang the skewers to let the excess moisture drip. Baste with butter and roast again for 4 - 5 minutes. Serve.
Calories: 762 kcal
Carbohydrates: 9 g
Protein: 60 g
Fat: 53g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 253 mg
Sodium: 266 mg
Potassium: 779 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 976 IU
Vitamin C: 12 mg
Calcium: 139 mg
Iron: 4 mg