March 04, 2014


Chicken - 1
Thick fresh curd - 1/2 cup
Ginger- 1" long piece, chopped
Garlic cloves - 6 (minced)
Coriander powder - 2 tsp
Cumin seeds - 1/2 tsp
Green chillies - 6
Onions - 2, chopped
Lemon - 1
Vinegar - 1 tsp
Salt to taste
Butter for basting


  • Clean and wipe the chicken, make deep and long cuts over breasts and legs, prick all over the body with a fork. 
  • Grind garlic, ginger, salt, green chillies and onions to make paste. Add vinegar, curd and lemon juice and mix well.
  • Apply the mixture liberally all over the chicken, set aside for 3-4 hours to marinate.
  • Now roast the chicken for 25 minutes in the oven or on the grill or on the red hot charcoals with skewer. Apply butter liberally while roasting.

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