Main ingredients:
1 chicken, without skin, cut into 10 pieces or 5 chicken breast
First Marinade:
5 garlic cloves
5 inch square ginger
1 green chili
a splash of oil
Second marinade:
2 tsp chili powder
2 tsp lemon juice
a pinch of salt salt
Third marinade:
5 Tbsp yogurt
1 tsp lemon juice
2 tsp coriander
2 tsp dried fenugreek powder
1/2 tsp ground turmeric
1 tsp garam masala
1 tsp cumin powder
1 tsp paprika
1 tsp salt
1 tsp pepper
First Marinade:
5 garlic cloves
5 inch square ginger
1 green chili
a splash of oil
Second marinade:
2 tsp chili powder
2 tsp lemon juice
a pinch of salt salt
Third marinade:
5 Tbsp yogurt
1 tsp lemon juice
2 tsp coriander
2 tsp dried fenugreek powder
1/2 tsp ground turmeric
1 tsp garam masala
1 tsp cumin powder
1 tsp paprika
1 tsp salt
1 tsp pepper
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- Blend ginger, garlic and green chili with a splash of oil until it forms a think paste
- Mix together chili powder, 2tsp of lemon juice with a pinch of salt until it forms watery paste
- Remove skin and make deep slices across the chicken breast
- Set aside 1Tbsp of the ginger and garlic paste, then rub the remaining over the chicken, making sure to get inside the slices
- Rub the chili powder and lemon paste over the chicken, again making sure to get inside the slices. Leave to dry for 30 minutes.
- In a mixing bowl, add the yogurt (1Tbsp per portion of chicken), 1 Tbsp of ginger and garlic paste, 1 tsp of lemon juice, 1 tsp of salt and the remaining of the spices
- Pour over the chicken and place in the fridge for 2 hours or overnight.
- Cook in the over for 30-35 minutes until crisp and slightly charred. For even better taste, cook on a grill. Serve and enjoy!
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From snapguide.com
