INGREDIENTS
Chicken leg boneless - 850gm
Hung curd - 300gm
Ginger garlic paste - 1tbsp
Green chilly paste - 1tbsp
Red chilly powder - 2tbs
Red chilly paste - 2tbsp
Kebab chini powder - ½tbspn
Chaat masala powder - 1tbsp
Salt - to taste
Corn flour - 2tbsp
Lemon juice - 1tbsp
Refined oil - 80ml
METHOD
1. Clean, wash, cut the chicken leg into four pieces. Pad dry with a cloth and keep aside.
MARINATION
1. In a bowl whisk hung curd, add the remaining ingredients in the descending order. Red chilly can be adjusted according to the taste.
2. Put the chicken pieces into the marinade, rub well and keep aside
for 2-3 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,
Until half done.
3. Remove and hang the skewer to let excess moisture drip off (2-3 minutes). Baste 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.
TO SERVE 4
COOKING TIME: 10-12 Minutes.
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