1 whole chicken cut into pieces (you can keep it whole too but it takes longer to cook
2 Tablespoon chilli paste or chilli powder (preferably kashmiri chilli powder)
1/2 Teaspoon turmeric powder
1/2 cup hung curd
2 Tablespoons fresh lemon juice
2 Tablepoons ginger andd garlic paste
1 Tablespoon ground cumin powder ( take whole cumin seeds dry roast in the pan and then make it into a powder.)
1 Tablespoon ground coriander ( method just like ground cumin)
1/2 Teaspoon whole carom seeds
1/2 Teaspoon chaat masala
1/2 Teaspoon dry mago powder (aam choor)
1/4 Teaspoon freshly ground black pepper
2 Tablespoon mustard oil (heat and cool the oil before using it)
Salt according to taste
Yields 4 servings
Presentation ingredients :
Step 1: Method
Prick the chicken with a fork. Then use a sharp knife and cut slashes in the flesh to allow the marinade to penetrate.
Marinate chicken pieces with sea salt and lime juice.
Mix all the ingredients given in the marinde section thoroughly to form a smooth paste.
Then marinate the chicken pieces in it.
Rub it into the flesh, turning the chicken several times.
Cover and refrigerate for 4-6 hours or overnight.
Step 2: Cooking
If you have a barbeque then use it. Barbecue each side of the chicken for 15 minutes.
If you are using a grill then set the temperature at 180 centigrade for 30 minutes.
If you have a clay oven then cook it for 20 minutes on high flame.
It can also be roasted , preheat the oven at 450 degrees for 25-30 minutes.
Cook till the juices run clear when a piece is pierced near the bone by a knife
Just before removing the chicken pieces out brush it with butter.
Serve with lemon wedges, cucumber and onion slices.
Bon Appetit !!!