Ingredients:

• 1 kg – broiler Chicken
• 1 – Lemon (juice)
• 200 g – thick curds
• 2 tsp – Red Chilli powder
• 1 tsp – Garam Masala powder
• 2 tsp – coriander powder
• 1 tsp – Cumin seed powder
• 1.5 tsp – Ginger Garlic paste
• 3 tbsp – oil
• Few drops – Orange colour
• Salt to taste

Method:

1. Make incisions on the chicken.
2. Smear lemon juice and little salt on the chicken pieces.
3. Keep aside for about 20 mins.
4. Tie curds in a fine muslin cloth and hang for some time, to remove the excess water.
5. In a bowl, mix curd with red chilli powder, garam masala powder, coriander powder, cumin seed powder, ginger-garlic paste, salt to taste and few drops of orange colour, till you get the desired shade.
6. Marinate the chicken pieces, in the curd mixture, for 3 to 4 hours.
7. Grill in a pre-heated oven at 180 degree C.
8. After 20 mins, brush a little oil on the chicken pieces.
9. When you feel one side is fairly done, turn the piece over.
10. Once again, brush a little oil on the chicken pieces and cook till the chicken is tender and fairly dry.
11. Prick a knife to see if the chicken is done.
12. Serve with onion kachumbar, lemon wedges and green chutney.

Recipe courtesy of Anita Raheja