1 whole chicken, cut into pieces
For the marinade:
2 Tbsp ginger garlic paste
2 tsp coriander powder
1 tsp cumin powder
2 tsp red chilli powder
1 Tbsp oil
1 tsp white pepper
Salt, a pinch
3 green chillies
Handful of curry leaves
Juice of 1/2 a lemon
1 tsp amchoor
For the tadka:
2 Tbsp mustard oil
1/2 tsp kalonji
1/4 tsp methi seeds
1 tsp saunf
1 1/2 tsp zeera seeds
1 tsp mustard seeds
2 whole dry red chillies, chopped
2 green chillies, slit
Coriander leaves, chopped, to garnish
Lemon juice, to garnish
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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.
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