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1 kilogram Chicken Broiler (skinned and cut into 8 to 10 pieces)
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1 tsp. Ginger Paste (Pisi Adrak)
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1 tsp. Garlic Paste (Pisa Lehsan)
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Salt (to taste)
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1 cup
Plain Yogurt
(placed in a colander to drain out any excess water)
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2 Cloves (Loung)
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½ tsp. Cinnamon Stick (Dal Cheeni) (broken)
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½ tsp. Black Cumin Seeds (Kaala Zeera) (roasted & powdered)
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A large pinch of Saffron (Zaafraan)
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2 tbsp. Lime Juice
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¼ cup Refined Flour
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1 Egg (slightly beaten)
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1 large Onion (sliced into rings)
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1 tbsp. Mint Leaves (Podina) (chopped - for garnish)
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1 Lemon (Nimbu) (cut into wedges)
- Wash the chicken throughly with warm water and wipe dry. Prick in 2-3 places and mix chicken with all of the ingredients, (except those for garnishing). Set aside; and let chicken marinate for 2-3 hours.
- Just before serving, place on a drip tray and grill until it turns light brown, or bake in a 350 degree pre-heated oven for 15-20 minutes, or until well done.
- Serve, garnished with onion rings, mint and lemon wedges.
Tips:
- For even better results, cook chicken in a tandoor if available.
- A drip-tray is essential, because the drippings should have a means of escape, otherwise the chicken will be soggy.
