Ingredients

• 300 g - curd
• 1 kg - broiler chicken
• Juice of - 1 lemon juice)
• 5 - green chillies
• 1 inch piece - ginger
• 12 cloves - garlic
• 2 tsp - red chilli powder
• 1 tsp - coriander powder
• 1 tsp - cumin seed powder
• 3/4 tsp - garam masala powder
• A small bunch - coriander leaves
• A handful - fresh mint leaves
• 3 tbsp - oil
• Salt to taste

How to Make Grilled Dahi Chicken

• Tie the curd in a fine muslin cloth and hang for about 30 minutes
• Clean and wash the chicken well. Make slits in the chicken pieces
• Apply salt and lemon juice
• Set aside for 15 minutes
• Grind coriander leaves, mint leaves, green chillies, ginger and garlic to a fine paste.
• Remove the curd in a big bowl
• Add the coriander-mint paste to the curd along with red chilli powder, coriander powder, cumin seed powder, garam masala powder, 2 to 3 tbsp oil and salt.
• Mix well.
• Marinate the chicken pieces in this curd mixture.
• Keep the marinated chicken in the fridge overnight
• Cook in a tandoor on a low flame or in an oven at 160 to 180 degree C.
• When one side of the chicken is done, turn the piece over and continue cooking
• Cook till the chicken is tender
• Serve with onion kachumbar, lemon wedges and green chutney