Ingredients
2 (600 g (22 oz) each) Chicken broiler, skinned, washed
2 1/2 tsp (5 g) Red chilli powder
3 tbsp (45 ml) 1 1/2 fl oz Lemon (nimbii) juice
3 tbsp (45 ml) 1 1/2 fl oz Pomegranate (anar) juice
1 1/2 cups (300 g) 11 oz Yoghurt (dahi), hung, whisked
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
2 tsp (3 g) Black cumin (shahi jeera) seeds
1 tsp (2 g) Black pepper (kali mirch) powder
2 tsp (4 g) Garam masala
Salt to taste
1 tsp (1 g) Saffron (kesar)
4 tbsp (80 ml) 2 3/4 fl oz Double cream
Butter for basting
Method
1. Make 3 deep incisions each on sides of breasts and thighs and 2 on each drumsticks.
2. Mix red chilli powder, lemon juice, and pomegranate juice together; rub over the chicken evenly. Marinate for 2 hours and refrigerate.
3. Mix yoghurt with remaining ingredients (except butter). Marinate the chicken in this mixture for 2 - 3 hours more. Refrigerate.
4. Preheat the oven / tandoor / grill/broiler to 180°C (350°F). Skewer chicken from tail to head, leaving a gap of at last 4 cm. Roast for 10 minutes. Remove, hang the skewers to let the excess moisture drip. Baste with butter and roast again for 4 - 5 minutes. Serve.
serving amount
serves: 4 - 5
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