Method:
Make a paste with coriander seeds, chillies, black cummin seeds, garlic and ginger. Add salt, cooking oil, vinegar and red colour to the paste and mix it well. Clean and dry chicken. Make slits over breast and legs. Apply lemon juice and salt all over. Marinate for half an hour. Apply ground paste over chicken and marinate further for about 2 hours. Roast either on hot electric grill for 30-40 minutes or an open charcoal grill for 15-20 minutes. Keep applying ghee while roasting. When chicken is cooked, remove from grill. Serve along with finely sliced onion rings and a twist of lemon.
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