1200 grams of boneless 1 chicken chunk
1½ cup’s yoghurt well beaten
1½ teaspoon’s each of hot spice mix (gram macula), cumin and red chilli powders
6 whole red chillies made into a paste with a little water
1½ tablespoon’s each of ginger and garlic pastes
1½ tablespoon’s dried fenugreek leaves (optional)
3 tablespoon’s lemon juice
3 tablespoon’s oil
Butter for basting
Salt to taste
Finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing
Make cuts on the chicken chunks. Apply a mixture of red chilli powder, half of the lemon juice and salt to them and keep aside for about an hour. Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken chunks and refrigerate for at least four hours. Skewer the chicken chunks and roast it in a preheated oven for about 16 minutes or till the chicken is almost done. Paste the chicken chunks with butter and roast for another 4 minutes. Garnish with onion rings, lemon wedges and finely chopped coriander leaves.
If there is access to a traditional clay oven or a Tan door, the chicken should be cooked in it. Alternatively the chicken chunks could be barbequed on an open grill. Dried fenugreek leaves are called kasoori methi in India. They enhance the flavour of this dish.
Edited & Published By Raj Francis Pereira