INGREDIENTS
Chicken leg 16no
Ginger garlic paste . 1tbsp
Lemon juice 10ml
Salt To taste
Mint leaves 100gm
Fresh coriander leaves 250gm
Boiled spinach 50gm
Green chilly 10no.
Black salt To taste
Hung curd 100ml
Garam masala ½ tbsp
Mustard oil 30ml
METHOD
. Clean, wash and make incisions on chicken legs with the help of a sharp knife, at
least three on each side and keep aside.
1ST MARINATION
1. Apply ginger garlic paste, lemon juice and salt to the chicken legs and leave aside
for 1hour.
2. In a processor/ blender put mint leaves, coriander, spinach, green chilly, black
salt and make a fine paste. Transfer it to a bowl.
2ND MARINATION
1. In a bowl whisk hung curd and add green paste, ginger garlic paste, salt, garam
masala, lemon juice, mustard oil and mix well.
2. Remove the excess moisture from the chicken pieces and mix well with this
mixture. Keep aside for 2 hours.
COOKING
1. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to
collect drippings.
2. Roast in a moderately hot tandoor or over a charcoal grill for 6-7 minutes.
3. Remove and hang the skewer to let excess moisture drip off (2-3 minutes). Bacte
with clarified butter and roast for another 3-4 minutes.
4. When cooked transfer chicken onto a plate.
5. Serve hot with choice of salad and chutney.
COOKING TIME: 12-15 Minutes.
TO SERVE: 4
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