1 kg. chicken
1½ tsp. ginger (Adrak) paste
1½ tsp. garlic (Lehsan) paste
bunch fresh Coriander (Dhaniya) leaves
3-4 green chilies
1 medium onion
1 tsp garam masala
4-5 whole dried red chilies
½ salt (according to taste)
6 tbs. yogurt OR 3 tbs. lemon juice
Mix all the spices together. Put in a blender and make a paste.
Make 4-5 deep cuts on each side of the chicken pieces. This will help it cook better on the inside as well as giving it a better flavour.
Coat the pieces with the paste and leave to marinate for a few hours preferably overnight in fridge.
Then BBQ or bake in oven.
If baking in the oven use an aluminum tray covered with foil for the first 20 minutes at 375o F.
Uncover, turn the chicken over, and cover it up again. Bake for an additional 10-15 minutes. By this time the chicken should be cooked.
Increase the temp to 4500F , uncover and bake until the top is dry and the cuts that you made have 'opened up'.
Turn over and when it looks done - it’s done!
Serve with salad and naan
Serving: 2 to 3 persons