Historical recipe by LinkUp. The original ingredient quantities and recipe are preserved. Clearly marked food-safety updates are current editorial additions.

Ingredients

  • 1 Kg chicken
  • 6-7 Tablespoon yogurt
  • 2 Teaspoon ginger (Adrak) paste
  • 2 Teaspoon garlic (Lehsan) paste
  • ½ Teaspoon salt (according to taste)
  • 1 Teaspoon chili (Lal Mirch) powder
  • ½ Teaspoon garam masala powder
  • 2-3 Tablespoon oil
  • 2 Lemon

Method

  1. Mix all the spices and ingredients together and coat the chicken. Leave it for marinating 3-4 hours. Food-safety update: Keep the chicken covered in the refrigerator throughout marination. USDA marinating guidance.
  2. Heat oil in a pot. Add chicken to it and cook on high heat to let the water dry.
  3. You can also bake it in the oven on 400*F
  4. Serve with salad and naan

Food-safety update: Whichever cooking option you use, measure the thickest part with a food thermometer and continue cooking until the chicken reaches 165°F (74°C). Do not judge safety by the liquid drying up. USDA cooking-temperature guidance.