The first Marination: Mix the chilies, pepper, mace, salt and the ginger and garlic pastes with vinegar in a large bowl and rub the chicken pieces with this mixture.
Keep aside for 15 minutes.
The second marination: hang yogurt in muslin for 4 hours to remove the whey.
Mix strained yogurt with cream in a large bowl, transfer the chicken to this marinade.
Let it rest for 3 hours.
The oven: Pre-heat to 350oF.
The skewering: Skewer the chicken pieces an inch apart.
Keep a tray underneath to collect the drippings.
If roasting in tandoor: roast in a moderately hot tandoor for 10 minutes.
If in a charcoal grill: for the same time.
If in a pr-heated oven: for 12 minutes.
Remove from baking and hang the skewers to allow the excess moisture to drip off (approx 2 minutes), season with butter and roast again for 3 minutes.
Serve hot with lemon quaters, chutney and naan.
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