The most popular
barbecue chicken, a favourite all over the subcontinent
Chicken,
skinned whole 1.2 kg/2 birds
Cream 105 ml/7
tbs
Cumin powder 5
gm/1 tsp
Garlic paste
15 gm/1 tbs
Ginger paste
15 gm/1 tbs
Lemon juice 60
ml/4 tbs
Oil for
brushing
Orange colour
1 drop
Red chilli
powder 5 gm/1 tsp
Saffron a
pinch
Salt
Yogurt 105
gm/7 tbs
With a
sharp knife make deep cuts on the breast, thigh and legs of
the chicken. Make a paste of lemon juice, red chilli powder
and salt and rub over chicken. Set aside for 10 minutes.
Whisk yogurt. Add cream, ginger and garlic pastes, cumin,
saffron and orange colour. Rub chicken with this mixture and
keep aside for 3 1/2 hours. Skewer chicken through neck to
tail and roast in a moderately hot oven for 8 minutes and
then at 350 ºF for 10 minutes. Remove from oven. Hang
skewers for 5-7 minutes to let moisture drip off. Baste with
oil and roast for a further 5 minutes.
Time:
Preparation: 4 hours, Cooking: 20 minutes
To
serve: Cut into pieces and serve as a snack with onion
rings and lemon wedges or as part of the main course.
