|
|
Ingredients:
3 tbsp Oil
2 tsp Salt
1 cup Curd
¼ tsp Nutmeg
6 Chicken legs
1 Onion, chopped
3 tbsp Lemon juice
1 tsp Chilli powder
1 tsp Cumin powder
1 tsp Garam Masala
¼ tsp Cloves. ground
1 tsp Turmeric powder
2 tbsp Ginger, chopped
¼ tsp Cinnamon powder
1 tbsp Coriander powder
3 Chicken breasts, halved
6 flakes of Garlic, chopped
½ tsp Food color powder or Paprika
Method:
To make marinade, place onions, garlic, ginger, and lemon juice into a blender
and blend to a smooth paste.
Put this mixture in a large bowl and thoroughly mix in all the other
ingredients.
Make three diagonal scores in each piece of chicken. Then place the chicken in
the marinade and mix to cover completely. Cover and place in refrigerator for 24
hours. Grill the chicken, basting with the marinade as it cooks. Grill till
fully cooked through.
Serve with lemon wedges and naan.
Tip: Prepare cold soups with degreased chicken stock. |
