Sunday, November 20, 2011


Recipe source: Suja -Kitchen corner Try it
You can find the original recipe here

  1. Chicken leg/thigh pieces-4 nos
  2. Oil-4 tsp
First marinade
  1. Kashmiri chili powder-3/4 tsp
  2. Ginger garlic paste-1 1/2 tsp
  3. Lime juice-1/2 tsp
  4. Salt to taste  
Second marinade
  1. Gram flour-3 tsp
  2. Ajwain seeds/carom seeds-1 pinch
  3. Cloves-3 nos
  4. Cinnamon stick-1`" piece
  5. Cardamom- 3 nos
  6. Nutmeg- 1 pinch
  7. Fennel seeds- 1/2 tsp
  8. Kashmiri chili powder- 2tsp
  9. Coriander powder-1/2 tsp
  10. Mustard powder-3/4 tsp
  11. Kasoori methi-1/3 tsp
  12. Yogurt-1/2 to 3/4 cup


  • Combine all the ingredients for first marinade and keep aside.
  • Make 3 to 4  deep slashes( to the bone ) on the chicken leg/thigh pieces and apply the first marinade and keep aside for 1/2 an hour.
  • Meanwhile to prepare the second marinade ,heat 2 tsp oil in a pan,reduce the flame to low and add gram flour and  ajwain seeds.Roast for a minute or until it is fragrant.(Make sure you stir this continuously while roasting ,or else it might get burnt).Switch off the stove and allow it to cool.
  • Dry roast cloves,cinnamon,cardamom and fennel seeds until fragrant and grind to form a fine powder.
  • Combine the roasted gram flour and  masala powder with the rest of the ingredients for the second marinade.
  • Apply this marinade on to the chicken pieces and refrigerate for at least 5 hours.
  • Preheat oven to 450 deg F and place the chicken pieces on a greased baking tray.
  • Bake for 10 minutes and turn over and bake for another 10 minutes.
  • Now reduce the heat to 250 deg F  and bake for another 10 to 15 minutes.


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