Chicken Mussallam - Pakistani

INGREDIENTS

1 whole chicken
20 gms green chillies
1 tablespoon ginger-garlic paste
2 tablespoon grated raw papaya
1 tablespoon lemon juice
salt to taste
For Marination:
1 cup curds
½ teaspoon red chilli powder
1 teaspoon kashmiri chilli powder
2 tablespoon salad oil

METHOD

Prepare the chicken (pluck, singe and skin).
Cut slits lengthwise over the breast portion
and breadthwise over the leg portion
carefully.
Apply salt and sprinkle lime juice all over
and keep aside. Grind green chillies, ginger
and
garlic to a paste.
Beat curds thoroughly. Add ground spices.
Grind papaya and add. Beat well again.
Add the chilli powder and beat well. Add
salad oil and colour and strain through fine
sieve.
Rub the batter all over the body of the
chicken and well inside the slits. Let it
soak in the
batter for at least 12 hours.
Thread chicken on to a thin iron rod and
place it well inside the tandoor.
Remove when well done. Serve hot with onion
rings and pieces of lime.

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