Ingredients
Directions
In a large bowl combine yogurt, ginger garlic paste, salt, chili powder, garam masala, powdered fenugreek seeds, chaat masala, pepper, lemon juice, oil, saffron together.
Beat it thoroughly for at least 5 minutes.
Slit the whole with a sharp knife on the chicken breast, legs and thighs with out parting it.
Now apply the marinade in between the slits and the remaining parts.
Allow it to stay to 6 hours to overnight.
Skew the chicken onto a skewer and cook in a moderately hot clay oven (tandoor) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done.
Baste it occasionally with remaining marinade.
Serve it with coriander leaves, onion rings and lemon chops.
You can also cut the chicken into pieces and the apply then repeat the procedure.
Ingredients
Directions
In a large bowl combine yogurt, ginger garlic paste, salt, chili powder, garam masala, powdered fenugreek seeds, chaat masala, pepper, lemon juice, oil, saffron together.
Beat it thoroughly for at least 5 minutes.
Slit the whole with a sharp knife on the chicken breast, legs and thighs with out parting it.
Now apply the marinade in between the slits and the remaining parts.
Allow it to stay to 6 hours to overnight.
Skew the chicken onto a skewer and cook in a moderately hot clay oven (tandoor) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done.
Baste it occasionally with remaining marinade.
Serve it with coriander leaves, onion rings and lemon chops.
You can also cut the chicken into pieces and the apply then repeat the procedure.
