Preparation - Wash and pat dry 8 Chicken Drumsticks / 3 Chicken Breasts cut into 2" pieces. Make 2 incisions on each drumstick. Marinate the pieces with Salt as needed, ½ tsp of Red Chilli Powder and 2-3 tbsp of Lemon Juice for ½ hour.
Soak 2 tbsp of Almonds in hot water. Peel and ground to a paste.
Basting - Mix 3 tbsp of Butter with 1 tsp of White Pepper and 2 tsp of Kasoori Methi.
Marinade - Mix ¾ cup of Thick Curd, ½ cup of Thick Cream, Almond Paste, 2 tsp of Kasoori Methi, 1 tbsp of Corn Flour, 2 tbsp of Ginger Garlic Paste, ¾ tsp of Salt and 2 tbsp of Coriander Leaves in a bowl. Drain the chicken pieces discarding the lemon juice and marinate them pieces with the curd mixture in the refrigerator.
Bake - Preheat the oven at 180C for 10 minutes. Grill the marinated chicken pieces on a greased wire grill. Turn the chicken once in between and baste. Grill till tender for about 15-20 minutes.
Serve hot sprinkled with some chaat masala, lemon juice and mint chutney.
Soak 2 tbsp of Almonds in hot water. Peel and ground to a paste.
Basting - Mix 3 tbsp of Butter with 1 tsp of White Pepper and 2 tsp of Kasoori Methi.
Marinade - Mix ¾ cup of Thick Curd, ½ cup of Thick Cream, Almond Paste, 2 tsp of Kasoori Methi, 1 tbsp of Corn Flour, 2 tbsp of Ginger Garlic Paste, ¾ tsp of Salt and 2 tbsp of Coriander Leaves in a bowl. Drain the chicken pieces discarding the lemon juice and marinate them pieces with the curd mixture in the refrigerator.
Bake - Preheat the oven at 180C for 10 minutes. Grill the marinated chicken pieces on a greased wire grill. Turn the chicken once in between and baste. Grill till tender for about 15-20 minutes.
Serve hot sprinkled with some chaat masala, lemon juice and mint chutney.
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