2 x 900g chickens 1 teaspoon fine salt 1 tablespoon fine red chillies 3 tablespoon lemon juice
½ cup yoghurt ½ cup fresh cream 1 tablespoon plain ginger garlic paste 1 teaspoon freshly ground jeeroo 1 teaspoon garam masala 1 teaspoon fine salt 1 tablespoon fine red chillies A pinch of saffron A pinch of orange coloring Olive oil & butter for basting
Chicken must be cut in 4 pieces. Wash and drain. Make deep incisions on chickens. Mix salt, red chilli and lemon juice together. Rub this paste evenly onto the chickens. Keep aside for half an hour. Whisk together yoghurt, cream and remaining ingredients, to make a smooth paste.(except butter & olive oil). Coat the chicken with this mixture. Place chicken in oven tray, cover with foil and place in fridge. Place in preheated oven and allow to steam. After ½ an hour remove foil and baste chicken with melted butter and olive oil. Return to oven and cook till done, turning chicken over and basting with olive oil & butter.
INFO & TIPS
Add more red chilli if you want it spicier.
Recipe can also be used for chops.
Orange coloring is the powder form found in spice shops.
Can sprinkle chaat masala before serving. (Shan spices has it
ready in a box)