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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 5 |
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serve with naan and mint chutney Ingredients:
800 g skinless chicken (whole) |
2 teaspoons kashmiri chili powder |
3 tablespoons lemon juice |
salt |
1 cup low-fat plain yogurt |
2 tablespoons ginger paste |
2 tablespoons garlic paste |
1/2 teaspoon garam masala powder |
2 tablespoons olive oil (to baste ) |
1/2 teaspoon chat masala |
1 cup onion rings, and |
lemon wedge, to garnish |
Directions:
1. Make incisions with a sharp knife on the chicken breast, legs and thighs.
2. Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour.
3. For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes. Remove the thick yogurt into a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons olive oil.
4. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator.
5. Thread the chicken onto a skewer and cook in a moderately hot tandoor or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done. Baste chicken with a little oil and cook for another four minutes. Remove and set aside.
6. Sprinkle chaat masala powder and serve with onion rings and lemon wedges.
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