1 and ½ chickens ;cut into 8
1 cup yougart
1 tablespoon Garam masala
1 tablespoon jeera
1 teaspoon chillie powder
1 teaspoon danya powder
½ teaspoon Halad (turmeric)
¼ cup olive oil
Dash of lemon juice
Salt to taste
¾ (200ml) fresh cream
Freshly chopped danya (handful)
- to be added later, see method below.
Marinade chicken with spices and yougart(preferably overnight so that the marinade soaks into chicken).
You can also use quarter chickens if you want.
Lay chicken in oven tray (I didn't add any butter or oil to the pan- trying to be healthier... And there is ¼ cup oil in the marinade already).
Cool chicken until ¾ way done on 180 degrees for 20min, then 200 degrees on another 20min...
Add the fresh cream,5minutes before serving, and put oven on grill mode..
You might find the sauce a bit runny... Hence the grill for 5min so it can thicken and dry out a little.
Before serving, garnish with freshly chopped danya.
Serve with salad and naan bread or veggies and bread.
Watch the chicken on when it's grilling... It can easily burn the chicken pieces.. Turn regularly:)