Burra Chicken

A very classic mughlai dish. Recipe courtesy Hotel Grand Hyaat, New Delhi. Please use balsamic vinegar only--the real flavor lies in that!

• Ready In: 40 mins
• Serves: 2

Ingredients

• 400  g chicken (thick pieces)
• 2  teaspoons garlic paste
• 2  teaspoons ginger paste
• 1  teaspoon red chili powder
•  salt
• 1⁄2 teaspoon  clove powder
• 1⁄2 teaspoon cinnamon
• 2  teaspoons olive oil
• 1  cup  lowfat curds
• 2  tablespoons  balsamic vinegar
• 3  teaspoons  masala paste (made of green chillies, browned onion and corriander stalks)

Directions

1. Marinate the chicken with ginger, garlic, red chilly powder, salt and balsamic vinegar, for 10 minutes.
2. For the second marinade, add chilly powder, olive oil, salt, clove powder and cinnamon powder to beaten curd.
3. Add the masala paste made with green chilly, brown onion and coriander stalk to the curd mixture.
4. Add olive oil mixed with red chilly for colour. Marinate the chicken.
5. Put the chicken on the skewers and cook in a moderately heated oven.
6. Before the chicken is almost done, pour olive oil on top of the pieces and reheat them again in the oven
7. When they are done, serve garnished with salad greens.