Ingredients
1 ½ kg (3 lb) chicken, cut into 8-10 pieces
30ml
(2 tblsp) oil
150ml ( ¼ pint) natural yoghurt
5ml (1 tsp)
ginger
5ml (1 tsp) garlic
10ml (2 tsp) ground cumin
10ml (2
tsp) garam masala powder
5ml (1 tsp) salt
Juice of 1
lemon
10ml (2 tsp) ground black pepper
10ml (2 tsp) ground
mango powder
5ml (1 tsp) kasuri methi
5ml (1 tsp) dry mint
powder
Cooking Instructions
Marinate chicken pieces overnight in a well-mixed marinade made from the oil, yoghurt, ginger, garlic, cumin, garam masala, salt and lemon juice. Roast chicken with marinade wrapped in baking foil in preheated oven Gas Mark 5 (1900C or 3750F) for 40-50 minutes. Save the liquid and mix with the black pepper, mango powder, methi and mint. Mix well and keep aside. Cool chicken slightly and cut into bite size pieces. Pour in the liquid mixture and mix well. Transfer into baking tray and bake for further 10-15 minutes until the chicken pieces are dry. Serve as snack or with cocktails.
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