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chicken quarters lemon juice plain yogurt garlic ginger paste ground roasted cumin seeds ground cardamom Garam Masala chili powder salt mint red food coloring ghee
Viewed: 23 - Published at: 6 years agoIngredients
- 4 chicken quarters, skinned
- 2 tablespoons lemon juice
- 1/3 cup plain yogurt
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon ground roasted cumin seeds
- 1/2 teaspoon ground cardamom
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon dried mint or 1 teaspoon chopped of fresh mint
- red food coloring (optional)
- ghee or butter, for basting
Method
- Prick the chicken all over with a fork and using a sharp knife make 1/2 inch deep diagonal slashes an inch apart on each chicken quarter.
- place in a large dish and rub lemon juice all over + into cuts.
- cover and marinate for 1 hour.
- Mix all the ingredients of the marinade in a small bowl and pour over the chicken pieces and mix, turning and tossing, to coat well.
- Cover and marinate for at least 4 -5 hours at room temperature, or refrigerate overnight, turning several times.
- Bring the CHicken to room temperature before broiling or grilling.
- To Broil: Preheat oven to 450°F
- Place chicken pieces in a large roasting pan, preferably on a wire rack.
- Discard the leftover marinade.
- Brush chicken pieces with ghee or butter.
- Set the pan in the middle rack of the oven. broil for 25-30 minutes, or until the meat is cooked through, basting and turning occasionally. Transfer to platter and serve.
- To Grill : Place chicken pieces, over the grill, basting with ghee or butter and cook for 8 minutes, without turning.
- Turn and grill the other side for 8 minutes.
- Continue turning and basting, until chicken is cook through, about 12-15 minutes for each side.
- Transfer chicken to platter.
- Decorate with sliced onion and tomato.
- Serve with Naan and raita.
