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Posted by pramishka vidyabhushana on December 03, 19105 at 14:46:38:

Ingredients :
2 lb Chicken legs, thighs or breasts
1 tsp Salt
1 tsp Red chili powder
1 tsp Coriander seeds, roasted, ground
2 tsp Garlic, minced
2 tsp Ginger, fresh, grated
2 tbl Lemon juice or white wine vinegar
1/2 tsp Black pepper, ground
Vegetable oil

Method :
Remove the skin and make 2-3 deep cuts in each chicken piece. Roast the corriander seeds in a hot cast iron skillet. After cooling, grind to powder.

Mix all dry ingredients with the lemon juice or vinegar and make a paste. Put this paste onto chicken pieces and leave them for at least 4-5 hours to marinate. Better if left in refrigerator over night.

Grill method: Rub each piece of chicken with a few drops of vegetable oil. Grill the chicken using indirect heat over hot coals.

Oven method: Put the chicken pieces (with the paste still on it) onto a broiler tray and cover them with aluminum foil. Put the tray into a medium oven (350 F) for 30 minutes. Then remove tray and pour off any liquid. Baste chicken with 2 tablespoons of oil and return to the oven for another 15 minutes until outside of chicken is crispy.

NOTES : You can add some red food coloring to the marinade paste for the traditional red color of this chicken dish.

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