" Special Kashmiri Darbar Chicken "
By Chef Prashant Adsule.
Ingredients:
3-4 chicken drumsticks & Breast, without skin
2 tbsp Kashmir Red Chili powder
1 tbsp Turmeric Powder
3 tsp ginger-garlic paste
1 1/4 c thick Curd
2 tsp Garam masala powder
1-2 tbsp lemon juice [ Optional ]
1 tsp salt
1 tbsp oil + additional oil for grilling
3-4 lemons halved and chaat masala - for serving
Methods:
1. Prick the chicken at several places with a fork or with the tip of a knife make gashes in the chicken.
2. Rub the tandoori paste and the ginger garlic paste on the chicken and allow the chicken to marinate, covered in a bowl, in the fridge for 1 hr.
3. Stir the remaining ingredients into the yoghurt.
4. Add the yoghurt mixture to the chicken and mix well, till a uniform colored marinade is reached. Taste the marinade. It should be well salted and have a distinctive flavour of ginger-garlic. Push the marinade well into the gashes.
5. Let the chicken marinate, covered in the fridge preferably for 24hrs or at least for 5-6 hrs.
6. Saute for about 20-25 minutes or until cooked, brushing with oil several times.
7. During sauteing, turn the chicken pieces frequently.
8. Squeeze lemon juice and sprinkle chaat masala over the grilled chicken.
9. Serve hot.
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