More Great Recipes: Chicken


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Serves 4 portions | Prep Time 1hr | Cook Time 1hr

Why I Love This Recipe

For a small and intimate island, Kandolhu offers plenty of ways to wine, dine and be merry. You have a choice of five à la carte restaurants, a bar, beach dining experiences as well as in-villa dining options available

Ingredients You'll Need

• 500-gram chicken (thigh boneless)
• ¾ cup Greek yogurt (hank curd)
• 1 teaspoon ginger, garlic paste.
• 1 teaspoon garam masala
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder (deggi mirch)
• ½ teaspoon chaat masala
• ½ teaspoon black salt (pink salt)
• 1 teaspoon ground coriander powder
• ½ teaspoon cumin powder
• ¼ teaspoon salt (table salt)
• 1 teaspoon dried fenugreek leaves (Kasturi methi)
• 2 tablespoons lemon juice
• 1½ tablespoon mustard oil

For the color
• 1 teaspoon red chili powder
• 2 tablespoons mustard oil
• ½ turmeric powder


Marinade for chicken
1. In a large bowl, add chicken boneless Thai.
2. Take all water out of chicken, add salt, ginger garlic paste, red chili powder, chaat masala, cumin powder, coriander powder, garam masala, mustard oil, lime juice.
3. Keep the marinade chicken inside the refrigerator for 1 hour.

1. In a large bowl, pour the hank curd.
2. Then add the ginger, garlic paste, garam masala, red chili powder, salt, chaat masala, black salt (pink salt), turmeric, Kasturi methi, cumin and ground coriander. Add the mustard oil and lemon juice.
3. Add the color into the hank curd masala.
4. Mix the marinade, which should have a thick consistency.
5. Make deep slits on the chicken pieces and place them in the bowl.
6. Distribute the marinade over the chicken pieces, making sure to also soak the slits.

1. Take the chicken out of the refrigerator 15 minutes before cooking and leave it at room temperature.
2. Preheat the oven to 460 F (240˚C) for 25 minutes.
3. Line a baking sheet with aluminum foil to collect the drips.
4. Distribute 1 tablespoon of butter on a wire rack and place it on the baking sheet lined with aluminum foil.
5. Place the chicken pieces on the grill, roast or bake. Reserve the rest of the marinade.
6. Grill or roast the chicken for 15 to 20 minutes.
7. Combine 1 teaspoon of chili powder and 2 tablespoons of ghee (or mustard oil) in a bowl.
8. After 5 to 10 minutes of broiling, brush the half-cooked chicken on both sides with butter or ghee. Rest for 5 minutes.
9. Grill or roast another 6 to 10 minutes or until the chicken is cooked through. Adjust the cooking time according to the size of the chicken pieces.
10. For the last 5 minutes, move the aluminum foil lined baking sheet and wire rack to the highest rack to give the chicken a nicely roasted color.
11. Serve with onion rings, lemon, and naan bread.

Pairs Well With

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