Ingredients :
- FOR GARNISH OR SIDE
- 3 onions chopped
- 4-5 tbps malt vinegar
- 1 green chilli slit in half
- FOR THE MARINADE
- 1/2 kg chicken
- 7-8 cloves
- 1/2 tsp black peppercorns
- 1/2 cinnamon stick
- 1 tsp cumin seeds
- 1 tsp corriander seeds
- 1 inch ginger
- 7-8 garlic cloves
- 4 chillies slit in half
- leaves few mint
- 1/2 tsp turmeric powder
- 1/2 tsp jaggery
- Juice of half a lime
- 2 tsp ghee
- to taste salt
Method :
- Put the chopped onion, 1 green chilli and malt vinegar and mix well. Set aside
- Make insertions in the chicken pieces
- Dry roast the cloves, peppercorns, cinnamon, cumin, corriander
- Put the spices in a mortar and pestle and grind into a powder.
- Dry roast the aromatics ginger, garlic, chillies
- Mix this in the powder and grind into a nice paste
- Add some mint leaves, jaggery, lime juice into the paste and mix well
- Pour a few tbsp of ghee into the chicken and rub in the marinade. Put in the fridge for 2 hours. Then bring the chicken to room temperature and season well.
- Heat a shallow pan or griddle with some oil and sear the chicken on high flame till nicely coloured. Turn down the heat and fry gently, deglazing with a little water to prevent the marinade from burning. Fry till golden brown.
- Baste with a little ghee and lime juice and cook till tender and cooked perfectly.
- Garnish with fresh corriander and serve with the vinegar onions, gren chillies and lime wedges
- Serve with tandoori roti or bread
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