Directions

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  1. Wash and pat dry the chicken.
  2. Prepare the marinade by mixing the following in a bowl: cream, yogurt, the masalas, green chilli paste (see note below), and chopped green chillies. Apply evenly to the chicken pieces and leave to marinate in the fridge for at least an hour.
  3. Take the chicken out of the fridge 30 minutes before cooking to bring to room temperature. Mix in the meat tenderiser.
  4. Pre-heat the oven to 180C.
  5. Place the chicken in a roasting pan. Bake for 45 minutes or until done.
  6. Take out of the oven and place a piece of foil (shaped like a bowl) at the centre.
  7. Heat a piece of charcoal until red in parts. Place in the foil. Pour a few drops of oil on the charcoal and immediately cover with foil to seal the smoke in. Leave to smoke for 15-20 minutes.
  8. Garnish with julienned ginger, lemon wedges and chopped coriander leaves. Serve with naan.

 

Note:

  • If you don’t have green chilli paste, you can make it by grinding together green chillies, coriander leaves and lemon juice.
  • Don’t throw away the cooked masala / marinade. It can be served with the chicken or you can add it in cooked chicken/beef mince to give it an extra umami flavour.