Prep 20 m
Cook 25m


    800 gms chicken (2 leg pieces, 2 breast pieces, bone-in)

    40 ml lemon juice            

    4 gms salt   

    15 gms ginger and garlic paste (equal measurements)

    75 gms hung yoghurt

    15 ml mustard oil

    3 gms garam masala powder

    5 gms Kashmiri chili powder

    3 gms dried fenugreek leaves or Kasoori Methi powder

    3 gms cumin powder

    12 gms red chili paste

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Ingredient Substitution Guide


1. Wash and pat dry the chicken, make slits on the chicken so that the marinade penetrates the chicken well and it cooks thoroughly.

2. In a bowl add lemon juice, salt, chili powder, chili paste, and ginger and garlic paste and mix well. Rub this mixture on the chicken well. Leave it for 45 minutes in the chiller to marinate.

3. Meanwhile, mix the hung yoghurt, mustard oil, garam masala, chili powder, fenugreek leaves, cumin powder and chili paste. Add it to the the marinated chicken and rub it in. Keep it for 6 hours to marinate further.

4. Cook the marinated chicken in a preheated oven at 180°C for 25 minutes. In between the cooking process, turn it over once to ensure even cooking. Serve hot with flatbread or rice.

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