Ingredients required:
5 parts of chicken legs or thighs (skin removed)
1 cup of yogurt
1 tablespoon of ginger (minced)
1 tablespoon of garlic (minced)
Coriander powder 1 tbsp
Ginger powder 1 tbsp
Turmeric powder 1 tbsp
Garam masala tablespoons1
1 tablespoon of sweet paprika (or use chili powder)
2 tablespoons of lemon juice
Tablespoons of oil 4,5
Red pigment drops 3,4
Salt to taste
How to make:
Heat a pan, add oil, coriander powder, ginger powder, turmeric powder, garam masala and paprika and bring to a simmer over low heat.
Set it aside to dry.
Put the yogurt in a bowl and add the minced ginger, garlic, lemon juice, salt to taste and a pinch of pigment and mix well.
Now add the tempura mixture and yoghurt mixture and mix well. Add everything to the washed chicken and mix well and keep in the fridge for 7,8 hours.
When the hours are up, place the meat in a baking tray and grill in a preheated oven until browned.
When the meat is grilling, remove the water from the meat from time to time.
After twining, serve with coriander leaves, onion slices and lime slices.
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