Serves
: 4 - 5
INGREDIENTS :
Chicken, whole, skinned (600 gms each) -------------- 2
Salt to taste
Red chilli powder ----------------------- 5 gms / 1 tsp
Lemon juice ---------------------------- 45 gms / 3 tbs
Yoghurt ----------------------------- 100 gms / 1/2 cup
Cream ------------------------------- 100 gms / 1/2 cup
Garlic paste ----------------------- 12 gms / 2 1/2 tsp
Ginger paste ----------------------- 12 gms / 2 1/2 tsp
Cumin (jeera) powder --------------------- 5 gms / 1 tsp
Garam masala -------------------------- 3 gms / 1/2 tsp
Saffron (kesar) ------------------------------- a pinch
Orange colour ---------------------------------- a drop
Oil / Butter for basting
Chaat masala ---------------------------- 5 gms / 1 tsp
METHOD :
1. Clean the chicken, make deep incisions on the breast,
thighs and legs of the chicken.
2. Combine together, the salt, red chillies
and lemon juice to make a paste. Rub this paste into the chicken evenly. Set aside for
half an hour.
3. In a bowl, whisk yoghurt, cream and
remaining ingredients to make a smooth paste.
4. Coat the chicken evenly with this mixture.
Keep aside for two and a half to three hours.
5. Skewer the chicken leaving a gap of 3-4
inches between each. Roast in a moderately hot tandoor/charcoal grill or a preheated oven
(175 0C / 350 0F) for 8-10 minutes. Remove, baste with butter/oil and roast for another
3-4 minutes.
6. Cut into pieces, sprinkle chaat masala and
serve hot, garnished with onion rings and lemon wedges..
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