Ingredients
- 1⁄2 kg chicken (500 to 700 grams)
- 1⁄2 cup greek yogurt
- 3⁄4 tbsp ginger garlic paste
- 1 tsp garam masala
- 1 tsp red chilli powder (kashmiri or any low heat chilli)
- 1⁄4 tsp black pepper crushed (powder)
- 1 tsp coriander powder (daniya powder)
- 1⁄4 tsp salt
- 1⁄4 tsp Turmeric (haldi)
- 1 tsp kasuri methi (dried fenugreek leaves)
- 1 tbsp lemon juice
- 11⁄2 tbsp oil (preferably mustard oil)
Method
- Marinate, cover and set aside for at least 6 hours.
- Preheat the oven to the highest for at least 15 to 20 mins.
- Place a foil on an oven tray to collect the drippings. Then keep a greased wired rack on the tray. Place the chicken pieces over the wire rack. Grill the chicken for about 15 mins.
- After 15 mins, baste the leftover marinade over the chicken.
- Grill for another 6 to 10 mins or until the chicken is cooked through.
- The last 5 mins, set to broil mode. This gives the charred effect.
- Brush the drippings all over the chicken. This keeps the chicken moist.
- Serve with onion and lemon wedges.