Serves 5 people
Ingredients
1 kg – chicken (cut into small pieces)
4 tbsp – ghee
3 medium sized onions
3 tbsp – yogurt
1 ½ tsp – Fresh garlic ginger paste
1 tsp – turmeric powder
1 tsp – jeera powder
1 tsp – kasuri methi
Garam masala (to taste)
Red chili powder (to taste)
Salt (to taste)
2-3 charcoal briquettes (for smoking)
Fresh Coriander (to garnish)
Wash the chicken and drain out all the water. (Preferably squeeze the pieces in order to drain out the water completely)
To marinate:
Apply garlic ginger paste, yogurt, turmeric powder, garam masala and red chilli powder to the chicken and cover the vessel. Set it aside for 2 hours, so the chicken marinates well.
Take a piece of aluminum foil, make it in a shape of a bowl, so it can hold all three piece of charcoal.
Once the chicken is marinated, place the foil in the between the chicken. Heat the charcoal briquettes on an open flame till they are red hot and place them on the foil. Take a table spoon of ghee (heated) and add it to the coal and cover the vessel immediately.
Preparation:
1.Fry the onions in ghee till they are golden brown.
2.Add jeera powder and kasuri methi to the onions. Let it cook for 2 minutes.
3.Add the marinated chicken and salt. Cook the chicken till it is tender.
Serving:
Finely cut coriander and sprinkle it over the chicken once done.
