By Alison Pinto
Here's an all time favourite recipe and one that has been much in demand from our Bawarchi readers ! Rich in flavour, it goes well with tandoori rotis or naans. Have a great time!
Ingredients
Chicken - 1 whole
Green Chillies - 20 gms
Ginger - 10 gms
Garlic - 10 gms
Papaya (green) - 5 gms
Juice of 1/2 lime
Salt - to taste
Batter:
Curds - 390 ml
Red Chilli Powder - 5 gms
Kashmiri Chilli Powder - 10 gms
Salad Oil - 15 ml
Orange Colour (Erythrocyn) - 5-7 drops
Method:
- Prepare the chicken (pluck, singe and skin).
- Cut slits lengthwise over the breast portion and breathwise over the leg portion carefully.
- Apply salt and sprinkle lime juice all over and keep aside.
- Grind green chillies, ginger and garlic to a paste.
- Beat curds thoroughly. Add ground spices.
- Grind papaya and add. Beat well again.
- Add the chilli powder and beat well.
- Add salad oil and colour and strain through fine sieve.
- Rub the batter all over the body of the chicken and well inside the slits.
- Let it soak in the batter for at least 12 hours.
- Thread chicken on to a thin iron rod and place it well inside the tandoor.
- Remove when well done.
- Serve hot with onion rings and pieces of lime.
Non Veggies Index
