• 2 – spring Chicken about 500 gm each
• 1 cup – Yoghurt
• 1 tsp – salt
• 1 tsp – crushed Garlic
• 1 tsp – finely grated fresh Ginger
• 1 tsp – white pepper
• 1 tsp – chilli powder
• 1 tsp – Garam Masala
• 1 tsp – ground Fenugreek
• Red food colour
• 2 tbsp – Ghee
- Poke the flesh of the chicken with a fork to make easy marination.
- To make marinade:
- Mix yogurt with all the other ingredients, except ground fenugreek and ghee.
- Rub marinade all over, cover and refrigerate overnight.
- If cooking on a barbeque, make sure fire has had time to burn down to glowing coals and cut chicken in halves lengthways.
- Place chicken on a rack about the coals and allow to cook until tender, turning the pieces so they cook on both sides.
- If cooking in an oven, use a hot oven pre-heated to 200 degree C.
- Melt 2 tbsp ghee in a roasting pan, put the two chickens in the pan, side by side, breasts downwards.
- Spoon melted ghee over them and roast in oven for 20 mins.
- Turn chickens on one side and roast for another 15 mins. Then turn them on the other side, baste again and roast for a further 15 mins.
- For the final 10-15 mins of browning, turn the chicken breast upwards and baste every 5 mins.
- If oven has a rotisserie, cook the chicken on this.
- It will still be necessary to baste the chicken as the skin has been removed.
Recipe courtesy of QC Team