Ingredients:
- 1 whole chicken, cut into pieces
-
For the marinade:
- 3 green chillies
- 1 tsp white pepper
- 1 tsp amchoor
- 2 Tbsp ginger garlic paste
- 2 tsp red chilli powder
- 1 Tbsp oil
- Salt, a pinch
- Juice of 1/2 a lemon
- 1 tsp cumin powder
- 2 tsp coriander powder
- Handful of curry leaves
-
For the tadka:
- 1 tsp mustard seeds
- 2 Tbsp mustard oil
- 1/4 tsp methi seeds
- 1 1/2 tsp zeera seeds
- 1/2 tsp kalonji
- 2 whole dry red chillies, chopped
- Coriander leaves, chopped, to garnish
- 2 green chillies, slit
- Lemon juice, to garnish
- 1 tsp saunf
[also_read url=”https://www.siasat.com/news/recipe-murgh-koftey-ki-biryani-1331379/”]Recipe: Murgh Koftey Ki Biryani[/also_read]
Procedure:
For the marinade:
- In a mortar and pestle grind together white pepper, green chillies, curry leaves and a pinch of salt.
- To this mixture add ginger garlic paste, coriander powder, cumin powder, red chilli powder, oil, amchoor and lemon juice. Mix it well.
- Apply the marinade to the chicken pieces. Cover and refrigerate for 30 minutes.
Grilling the chicken:
- On a hot grill place the chicken and cook from both sides.
- The chicken will take approximately 15-20 minutes to cook.
- Baste the chicken with some oil at regular intervals to retain moisture.
- Once done, transfer them on a plate, Squeeze some lemon juice and sprinkle chopped coriander leaves.
For the tadka:
- In a pan add mustard oil. Let the oil burn out.
- Now add kalonji, methi seeds, saunf, zeera, mustard seeds, red chillies, green chillies. Let them splutter.
- Pour it over the chicken.
- Serve hot.