Ingredients
1 kg Chicken Thigh (boneless)
½ tbsp Salt
1 tbsp Coriander Powder
1 tbsp Cumin Powder (roasted)
1 tbsp Kashmiri Red Chilli Powder
1 tsp Chaat Masala
1.5 Ginger Garlic Paste
2 tbsp Lemon Juice
1 tbsp Kasuri Methi
2 tbsp Mustard Oil
¾ cup Curd
A small piece of Coal (for smoke)
In a large mixing bowl, combine the chicken pieces, salt, coriander powder, cumin powder, kashmiri red chilli powder, chaat masala, ginger garlic paste, lemon juice, kasuri methi, mustard oil, and curd.
Mix well to ensure the chicken pieces are evenly coated with the spices.
Cover the bowl and marinate the chicken for 40-50 minutes.
To infuse a smoky flavour into the chicken, burn a piece of coal on a gas stove and let it turn white-hot.
Place a piece of aluminium foil in the centre of the marinated chicken bowl and put the hot coal on it. Immediately pour a few drops of oil on the coal and cover the dish with a plate. Let the chicken smoke for 6-8 minutes, then remove the plate and the coal.
Heat a large heavy-bottomed pan over medium-high heat and add 2 tbsp of oil.
Add the marinated chicken pieces to the pan and cook them for 5-6 minutes, stirring occasionally.
Lower the heat, cover with a lid and cook for 8-10 minutes or until fully cooked.
Once cooked, remove the chicken pieces from the pan and place them on a platter.
Serve them hot with mint or coriander chutney and lemon wedges.
