Ingredients: 8 chicken legs (with bone), Desi
ghee/clarified butter for basting
The Marination: 3 Tbsp cooking oil, 5 tsp garlic paste (strained), 3 1/2 tsp ginger paste (strained),
3 Tbsp yogurt (whisked), 4 Tbsp malt vinegar, 2 tsp black pepper (freshly roasted & coarsely ground),
2 tsp pomegranate powder, 1 1/2 tsp black cardamom powder, 1 1/2 tsp cinnamon powder, 1 1/2 tsp cumin powder, 1 1/2 tsp coriander powder, 1 tsp nutmeg powder, 1 tsp green cardamom powder, 1 tsp clove powder, 1 tsp all spice powder, 1/2 tsp mace powder, 1/4 tsp nutmeg powder,
A pinch of dried fenugreek leaf powder, A pinch of salt
Method
The Chicken:
Clean and make angular and deep incisions, 3 on each thigh and 2 on each drumstick.
Marination:
Heat oil in a wok, add garlic and ginger and stir-fry over medium heat until the moisture evaporates.
Remove wok from heat, stir-in yogurt, mix well, and transfer it to a large bowl and let it cool.
When cool, mix the remaining ingredients to prepare the marinade.
Vigorously rub the chicken legs with this marinade and reserve in a bowl for 6 hours.
Cooking:
Place the marinated chicken in convenient batches on a charcoal grill and roast over medium heat for 5-6 minutes, turning once, and basting with ghee at regular intervals.
Remove, and separate the drumstick bone from thigh bone, without separating the meat.
Return chicken to grill and roast for a further 2-3 minutes, turning and basting once.
Clean and make angular and deep incisions, 3 on each thigh and 2 on each drumstick.
Marination:
Heat oil in a wok, add garlic and ginger and stir-fry over medium heat until the moisture evaporates.
Remove wok from heat, stir-in yogurt, mix well, and transfer it to a large bowl and let it cool.
When cool, mix the remaining ingredients to prepare the marinade.
Vigorously rub the chicken legs with this marinade and reserve in a bowl for 6 hours.
Cooking:
Place the marinated chicken in convenient batches on a charcoal grill and roast over medium heat for 5-6 minutes, turning once, and basting with ghee at regular intervals.
Remove, and separate the drumstick bone from thigh bone, without separating the meat.
Return chicken to grill and roast for a further 2-3 minutes, turning and basting once.
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