Masalewala Murgh - Spicy Grilled Chicken

Ingredients	Quantity
Black pepper – coarsely crushed	1 tbsp
Paprika – bright red	1 tbsp
Chilli powder	½ tsp or to taste
Garam masala	1 tbsp
Ground cumin	2 tsp
Oregano	2 tsp
Garlic cloves – peeled and crushed	1
Salt	1 ¼ tsp
Vegetable oil	3 tbsp
Lemon juice	2 tbsp
Plain yoghurt	2 tbsp
Jointed chicken pieces

Preheat grill and arrange grilling tray at least 5-6" for source of heat (medium-high). Combine all ingredients for the spice paste in bowl and mix. Rub past over chicken as evenly as possible. Arrange chicken on grilling tray in single layer with fleshier parts up and skin down. Grill for 10-12 minutes or until brown. You may need to rearrange some of pieces so that brown evenly. Turn and cook in the same way.

Malai Chicken - 4

Ingredients	Quantity
Chicken	1 pound
Chopped onion	1
Tomato paste	1 small can
Red chilli	1
Cloves	2
Cardamom	2
1” cinnamon stick	1 piece
Bay leaf	1
Light whipping cream	1 carton
Dhania powder	1 tsp
Cumin powder	½ tsp
Garam masala	1 tsp
Chilli powder	1 tsp
1” piece ginger -  made into a paste	1 piece
Garlic cloves – made into paste	6
Fresh coriander
Salt	to taste
Turmeric

Heat oil. Add red chili, cloves, cardamom, cinnamon stick, and bay leaf, and cook until the bay leaf turns golden brown. Add the onion and fry for two minutes. Add the ginger garlic paste and fry for 4 - 6 minute. Add the chicken and fry for 5 minutes. Sprinkle in chili, dhania powder, cumin powder and turmeric.

Cover chicken + salt (add water if needed) and cook for around 15 minutes until ¾ cooked. Add can of tomato paste and cook on low heat. Just before removing, add the whipping cream and cook for a few minutes. Add Garam Masala and coriander leaves Remove after a couple of minutes.

Malai Chicken - 3

Ingredients	Quantity
Chicken	1 pound
Chopped onion	1
Can tomato paste	1 can
Red chilli	1
Cloves	2
Cardamom	2
1” cinnamon stick	1 piece
Bay leaf	1
Light whipping cream	1 carton
Dhaniya powder	1 tsp
Cumin powder	½ tsp
Garam masala	1 tsp
Chilli powder	1
1” ginger -  made into a paste	1 piece
Garlic cloves – made into paste	6
Fresh coriander
Salt	to  taste
Turmeric

Heat oil. Add red chili, cloves, cardamom, cinnamon stick, and bay leaf, and cook until the bay leaf turns golden brown. Add the onion and fry for two minutes. Add the ginger garlic paste and fry for 4 - 6 minute. Add the chicken and fry for 5 minutes. Sprinkle in chili, dhania powder, cumin powder and turmeric.

Cover chicken + salt (add water if needed) and cook for around 15 minutes until ¾ cooked. Add can of tomato paste and cook on low heat. Just before removing, add the whipping cream and cook for a few minutes. Add Garam Masala and coriander leaves Remove after a couple of minutes.