CategoryPoultry

Source: Best Ever Indian
Region: India
Rating: 9/10

Yields1 Serving

4 chicken pieces, about 8oz, skinned

juice of 1/2 lemon

½ tsp salt, or taste

⅓ cup strained, whole-milk plain yogurt or Greek-styloe yogurt

3 tbsp heavy cream

1 tbsp checkpea flour

1 tbsp garlic paste

1 tbsp ginger paste

1 tsp chili powder

1 tsp group coriander

½ tsp ground coriander

½ tsp ground cumin

½ tsp garam masala

½ tsp ground turmeric

2 tbsp vegetable oil, for brushing

3 tbsp melted butter or olive oil

Salad, to serve

Lemon wedges, to garnish

Make 2-3 small incisions in each chicken piece and place in alarge nonmetallic bowl. Rub in the lemon juice and salt, cover, and let marinate in the refrigerator for 20 minutes.

Meanwhile, put the yogurt in a separate bowl and add the cream and chickpea flour. Beat with a fork until well blended and smooth. Add all the remaining ingredients, except the oil and melted butter, and mix thoroughly. Pour over the chicken and rub in well. Cover and chill in the refrigerator for 4-6 hours, or overnight. Return to toom temperature before cooking.

Preheat the broiler to high. Line a broiler pan with foil and brush the rack with oil. Using tongs, lift the chicken pieces out of the marinade and put on the prepared rack, reserving the remaining marinade. Cook the chicken for Using tongs, lift the chicken pieces out of the marinade and put on the prepared rack, reserving the remaining marinade. Cook the chicken for 4 minutes, then turn over and cook for an additional 4 minutes. Baste the chicken generously with the reserved marinade and cook for an additional 2 minutes on each side.

Brush the chicken with the melted butter and cook for 5-6 minutes, or until charred in patches. Turn over and baste with the remaining marinade. Cook for an additional 5-6 minutes, or until charred, tnder, and the juices run clear when a skewer is inserted into the thickest part of the meat.

Transfer the chicken to a dish. Serve with salad and garnish with lemon wedges.

Ingredients