A super yummy Indian Chicken dish filled with lots of flavors and a cool & spicy Mint dipping chutney makes a great starter. Although there are many recipes for this famous dish, here's mine. I have used extra virgin olive oil to coat the chicken pieces while grilling making it more healthier.
Recipe ~ Own
Cooking time ~ 25 mins
Prep time ~ 5 mins
Marination ~ 8+ hrs or overnight
Serves ~ 4
Boneless Chicken - 10 pieces (i used both breast and thigh)
Yogurt (thick) - 1 cup
Garam Masala - 1 tsp
Red chilli powder - 1 1/2 tsp
Corriander powder - 2 tsp
Salt (to taste)
Red food color - few drops (optional)
Ginger-garlic paste - 1tbsp
Juice of 1 lime
Extra virgin olive oil / any flavorless oil - 3 -5 tsp
- Clean the chicken pieces in cold water ( you could also use little salt and turmeric), make 1-2 deep cuts on each piece on either sides. In a bowl add the lime juice and salt to the chicken pieces, coat on all sides and leave it aside for 10 minutes.
- In the meantime take another bowl add all the spices mentioned with the yogurt and mix well, include the food color and taste the mixture to check for salt (the mixture should be in a pinkish red color) Add the chicken pieces to this and cover the bowl with a lid or cling film. Refrigerate for 8 hours or more, best to leave it overnight. Make sure that your refrigerator is on a high cool setting.
- The next day pre-heat oven for 225 C/ 437 F Fan grill and take the chicken pieces out of the refrigerator. Line a baking tray with foil and lay the pieces of chicken leave sufficient space between the pieces. To this drizzle some oil on top and coat the oil on all sides of the chicken.
- Now set the tray on the grill in the center and let it cook for 20 minutes check and turn the pieces upside-down so that the other side gets cooked. Make sure that it does not burn too much.
Serve hot with onion rings and mint sauce.
Mint Yogurt Dipping Sauce/ Chutney
Recipe ~ Own
Cook & prep time ~ 10 mins
Serves ~ 4 people
Mint/pudina - 2 medium sized bunch, cleaned and leaves separated
Corriander leaves - a few strands
Green chilli - 4 slit in the center
Salt - to taste
Yogurt (thick) - 3-4 tbsp
Ginger - 1 inch piece chopped
Oil- 1 tsp
- In a skillet/ pan heat oil and once it turns hot add the ginger and stir wait for the raw smell to go, now add the pudina/mint leaves and saute well, later add the corriander leaves. Keep sauteing till the leaves shrink to 1/4 the portion. To this add the green chilli and salt. Let it cool down well
- Transfer this to a mixie jar/ food processor and add only 1 tbsp yogurt and blend until fine and smooth, now add the remaining yogurt and blend again.
Serve as a dipping sauce for samosa, chips, tikkas and even kebabs.
Check out my other Chicken Dishes