Ingredients:
Chicken, broiler 500 gm
For the marinade:
Yogurt (dahi) ½ cup / 90 gm
Cumin (jeera) powder 1 tsp / 1½ gm
Garam masala 2 tsp / 4 gm
Ginger (adrak) paste 5 tsp / 30 gm
Lemon (nimbu) juice 2 tbsp / 30 ml
Vegetable oil 3½ tbsp / 52 ml
Red chili paste 1 tsp / 5 gm
Saffron (kesar) a few strands
Salt to taste
Lemon (nimbu), cut into wedges 1
Onion, cut into rings 1
Method:
1.Clean the chicken, remove the skin and make 3 incisions each on the breasts, thighs, and legs. Whisk the yogurt in a large bowl, add all the ingredients for the marinade. Add the chicken and coat well. Keep aside to marinate for 3-4 hours. Preheat the tandoori or oven to 175ºC. skewer the chicken, leaving 4 cm gap between each piece.
2.Keep a tray underneath to collect the drippings. If one is using a tandoori, take the chicken out from the tandoori when nearly half ready for about 10 minutes and then put it back in the tandoori till the chicken is done. If cooking in the oven then there is no need to take the chicken out. Serve hot garnished with lemon and onion.
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