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

Method:

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