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!
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INGREDIENTS
Nutrition- 400
- 2teaspoons garlic paste
- 2teaspoons ginger paste
- 1teaspoon red chili powder
- 1⁄2teaspoon clove powder
- 1⁄2teaspoon cinnamon
- 2teaspoons olive oil
- 1cup lowfat curds
- 2tablespoons balsamic vinegar
- 3teaspoons masala paste (made of green chillies, browned onion and corriander stalks)
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DIRECTIONS
- Marinate the chicken with ginger, garlic, red chilly powder, salt and balsamic vinegar, for 10 minutes.
- For the second marinade, add chilly powder, olive oil, salt, clove powder and cinnamon powder to beaten curd.
- Add the masala paste made with green chilly, brown onion and coriander stalk to the curd mixture.
- Add olive oil mixed with red chilly for colour. Marinate the chicken.
- Put the chicken on the skewers and cook in a moderately heated oven.
- Before the chicken is almost done, pour olive oil on top of the pieces and reheat them again in the oven
- When they are done, serve garnished with salad greens.
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