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Cinnamon Chargrilled Chicken
Amritsari bhunna murgh
Chicken thighs 450 gm / 1 lb
Step I :
Malt vinegar (sirka) 2 tbsp
Ginger (adrak) paste 1 tbsp
Garlic (lasan) paste 1 ½ tbsp
Red chilli powder 2 tsp
Cooking oil 1 tbsp
Salt to taste
Step II :
Hung yoghurt (dahi) 75 gm / 2 ½ oz
Pomegranate (anaar) powder 2 tsp
Cumin (jeera) powder 1 tsp
Black pepper (kaali mirch) powder 1 tsp
Black cardamom (badi elaichi)
Powder ½ tsp
Cinnamon (dalchini) powder ½ tsp
Dry fenugreek leaf (kasoori methi)
Powder ½ tsp
Kashmiri red chilli powder ½ tsp
Cooking oil 2 tbsp
Salt to taste
Lemon (nimbu) juice 1 tsp
Method :
Wash the chicken well, shake dry and keep aside in a strainer to drain excess water.
Mix the step I ingredients in a mixing bowl. Add the chicken, mix well and keep aside for a minimum of 1 hour.
Mix the step II ingredients on a mixing tray. Add the chicken with the marinade in the same tray. Mix well and keep aside for 30 minutes.
Preheat oven to 180ºC / 350ºF. Bake on a roasting tray for 10-15 minutes or until the chicken is fully cooked. Alternatively, the chicken can also be skewered and grilled on a charcoal grill.
Transfer the chicken on to a platter, drizzle lemon juice and serve.
*Preparation time: 1 ½ hours. Serves: 4
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