1 whole Chicken cut into 12 or 8 pieces or drumsticks
2 tsp Kashmiri red chilli powder
2 tbsp lemon juice
1 cup greek full fat yogurt
2 tsp ginger paste
2 tsp ggrlic paste
½ tsp garam masala powder
½ tsp chaat masala
Salt to taste
Red Food colour, optional
Directions
Nutritional Info:
Servings: 12
Total Fat 14 g21 %
Sodium 180 mg7 %
Potassium 299 mg9 %
Total Carbohydrate 2 g1 %
Dietary Fiber 0 g0 %
Sugars 1 g
Protein 25 g
2 tsp Kashmiri red chilli powder
2 tbsp lemon juice
1 cup greek full fat yogurt
2 tsp ginger paste
2 tsp ggrlic paste
½ tsp garam masala powder
½ tsp chaat masala
Salt to taste
Red Food colour, optional
Directions
- Start by making incisions all over the chicken with a fork or a knife. Make a paste of half of the red chilly powder, lemon juice and salt. Apply it thoroughly over the chicken and let it rest for half an hour.
- In the Greek yogurt add the rest of the Kashmiri red chilli powder, ginger garlic paste, lemon juice, garam masala powder, two tablespoons of olive oil and salt. Rub this marinate on the chicken and set it in the fridge for three to four hours.
- When you are ready to eat, cook the chicken on skewers and cook on a moderate hot fire or in a preheated oven at 200°C/400°F. In a matter of ten to twelve minutes they will be fully done. Baste the chicken once with ghee and let it cook for another three to four minutes. Remove from the fire and let it rest.
Nutritional Info:
Servings: 12
Total Fat 14 g21 %
Sodium 180 mg7 %
Potassium 299 mg9 %
Total Carbohydrate 2 g1 %
Dietary Fiber 0 g0 %
Sugars 1 g
Protein 25 g