New Update
| Main ingredients | Chicken on the bone, Kashmiri red chilli powder, Ginger-garlic paste, Lemon juice, Ghee, Carom seeds, Gram flour, Hung yogurt, Kashmiri red chilli paste, Mustard oil, Black salt, Garam masala powder |
| Cuisine | Indian |
| Course | Starters |
| Prep time | 3-4 hours |
| Cook time | 40-45 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1 kilogram chicken, cut into 4 pieces on the bone
- Salt to taste
- 1 teaspoon Kashmiri red chilli powder
- 1½ tablespoons ginger-garlic paste
- 1 tablespoon lemon juice
- Melted butter for brushing
- Second marination
- ½ teaspoon carom seeds (ajwain)
- 2-3 tablespoons gram flour (besan)
- 1 cup hung yogurt
- 2 tablespoons Kashmiri red chilli paste
- 1½ tablespoons ginger-garlic paste
- 2-3 tablespoons mustard oil, smoked and cooled
- Salt to taste
- Black salt to taste
- 1 teaspoon garam masala powder
- ½ teaspoon Kashmiri red chilli powder
- To serve
- Green chutney as required
- Onion rings as required
- A few fresh mint leaves
- Lemon wedges as required
Method
- Make incisions on both sides of the chicken pieces and transfer them into a large bowl. Add salt, Kashmiri red chilli powder, ginger-garlic paste and lemon juice and rub the mixture well on all sides of the chicken pieces. Keep the bowl in the refrigerator to marinate for 1-2 hours to marinate.
- To make second marination, dry roast carom seeds in a non-stick pan. Add gram flour and roast till it turns light brown and fragrant. Take the pan off the heat and allow to cool slightly.
- Take hung yogurt in a large bowl and whisk it well. Add Kashmiri red chilli paste and ginger-garlic paste and mix well. Add mustard oil, salt, black salt, garam masala powder and Kashmiri red chilli powder and mix well. Add the roasted gram flour and carom seeds and mix well.
- Add the marinated chicken to this marinade and apply it on all sides of the chicken pieces. Cover the bowl with cling film and refrigerate the chicken again to marinate for 1 hour.
- Preheat the oven at 200º C.
- Arrange the chicken pieces on a greased baking tray. Place it in the preheated oven and cook, basting with butter in between, for 40-45 minutes.
- Bring the tray out of the oven and brush the chicken with melted butter.
- Transfer the chicken onto serving plate and serve hot with green chutney, onion rings, fresh mint leaves and lemon wedges.
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