Chicken – 1 kg
Tandoori mix – 3 teaspoons
Green masala paste – 3 teaspoons
Salt to taste
Sesame oil – 3 teaspoons
Ground rice – 3 teaspoons
Garam masala – 1/2 teaspoon
Water – 1 1/2 tablespoons
Method :
Cut chicken into serving pieces.
Score diagonally with a sharp knife by cutting through the skin and flesh halfway to the bone.
Then combine all the remaining ingredients and rub it all over the chicken and into all the cuts.
Let it marinate for 30-35 minutes.
Chicken can be covered and marinated overnight in the refrigerator if preferred.
Preheat grill and put the chicken on the rack with the skin downwards.
Position the rack to the furthest pout from the heat and grill for 10-15 minutes.
Turn the chicken over and grill for a further 10-15 minutes.
Serve hot with rice or any of the Indian breads, together with a sambal or raita.
Your Grilled Masala Chicken is Ready to Eat Now!
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