Prep 4 hrs
Cook 1 hr 20 mins
This dish was very famous and popular during the period of the British rule in India. One of the few places where you can sample this dish today is at Delhi's last surviving English hotel, the Maidens Hotel, in India. If you cannot go there, simply print out this recipe and enjoy it at home;-)
- 250 ml plain yogurt
- 3 cloves garlic
- 2 tablespoons ginger, finely crushed
- 2 tablespoons lemon juice
- 2 teaspoons coriander powder, use finely ground in grinder for better flavour
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon turmeric powder
- 2 cups hot water
- 2 kg whole chickens
- black pepper, to taste
- Mix together all the ingredients, except the chicken, in a bowl.
- Add the chicken to the bowl, mixing it well with the marinade.
- Refrigerate for 4 hours minimum.
- Remove the chicken and allow the excess marinade to drain.
- Pre-heat your oven to 180C.
- Place the chicken on a rack that fits into your oven tray.
- Pour hot water into the tray.
- Allow the chicken to cook for 25 minutes on each side.
- Increase the heat to 200C and cook for 20-30 minutes more.
- To check if its done, poke a skewer between the leg and the body of the chicken.
- If the juice runs clear, it's done.
- If the coating on the chicken starts to burn, cover the chicken with foil for the remaining period of cooking time.
- Serve hot with rotis or naan.