Ø 1 chicken
Ø ½ cup thick fresh curd
Ø 1 inch long piece of ginger, chopped
Ø 6 cloves garlic, minced
Ø 2 tsp coriander powder
Ø ½ tsp cumin powder
Ø 6 green chilli, chopped
Ø 2 onion, chopped
Ø 1 tsp vinegar
Ø Butter for basting
Clean and dry chicken, make deep and long cuts over breasts and legs, prick all over the body with a fork. Put garlic, onion, ginger, salt in a mixture and grind to a uniform paste. Add vinegar, curd and lemon and grind.
Apply the mixture liberally all over the chicken, set aside for 3 to 4 hours and marinate.
Now roast the chicken for 25 mts in the oven or on the grill or on red charcoals by means of skewer. Apply butter liberally while roasting.
