Preparation time: 10 min
Cook time: 25 min
Serves: 4
INGREDIENTS
- Full chicken cut (with bone/boneless)
- Marination
- Chat Masala for garnishing
- 2 Tbsp Oil
- 2 Tbsp Butter (to dab at the end)
- Coal (optional)
INGREDIENTS FOR MARINATION
- 2 Tbsp Ginger Garlic Paste
- 1 tsp Salt (or as per your taste)
- 1 Tbsp Vinegar
- 1 Tbsp dry roasted Kasturi Methi
- ½ Cup Thick Curd
- ¼ Cup Fresh Cream
- ½ – ¾ tsp White Pepper Powder or Black Pepper Powder
- 3 Choti Elachi Powder
- ½ tsp Garam Masala
- 1 Tbsp Corn Starch or roasted Besan (gram flour)
OPTIONAL:
- 8 – 10 Cashews
- 2 Green Chilies
METHOD
- Wash chicken thoroughly, pat dry with kitchen towel.
- Put slice cuts on chicken (with bone).
- Marinate in above mixture of marinating ingredients.
- Soak cashew n green chilies in hot water(2tbsp) for 4-5 min n grind to thick paste to add to marinate.
- Activate a piece of charcoal.
- Put charcoal in a small bowl over marinated chicken, add a spoon of ghee on activated charcoal cover n let it rest for about half n hour.
- Leave the marinated chicken for a minimum of 2 hrs n max overnight
- Add a tsp of oil in any pan, heat it to high and when oil is hot add marinated chicken cook uncovered till chicken turns white from pink.
- Turn your flame to medium-low n cover n cook chicken for about 9-10 minutes maximum.
- Take out your chicken pieces align them in skewers n let them dry for some time
- There is marinate left in your pan cook it till marinate turns light brown, then coat your chicken with this cooked marinate cook over the flame or broil it for 3 -4 min.
- Garnish with little butter chat masala and cilantro on top.
- Serve hot with onion cilantro dip
