Ingredients

• 1 chicken, prepared as for roasting, but the legs must be slightly scored
• 2 teacupful - dhye (sour curd)
• 1 dessertspoonful - ground corianders
• 1.5 teaspoonful - ground chillies
• 1 saltspoonful - ground all spices
• 1.5 teaspoonful - ground turmeric
• 1 salt spoonful - ground cinnamon
• 1 pinch ground cardamoms
• 2 cloves garlic
• a 1 inch piece fresh or pickled finely minced green ginger
• salt to taste

How to Make Mughlai Chicken

• Marinate the chicken for an hour or more in the mixture of ingredients.
• Rub the marinade well into the chicken.
• The chicken can either be roasted or baked.
• When half cooked, sprinkle well with Chenna flour and paste.