| Prep Time | 12 hours |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 4 piece chicken thigh
- 4 tbsp mustard oil
- 2 tbsp Ghee or Butter
- 1 piece Charcoal
Marination :
- 1/2 cup hung curd
- 2 tbsp mustard oil Kachchi Ghani
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 tbsp lemon juice
- 1/2 tbsp garam masala
- 1-2 tbsp Kashmiri Red Chili Powder
- 1 tsp Corainder Powder optional
- 1 tsp salt as needed
Ingredients
Marination :
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Instructions
- Clean, wash and make 1 inch slits on Chicken thighs on both sides and keep aside.
- Mix all the ingredients mentioned in ‘marination’ in a large bowl to make a smooth paste.
- Add chicken thighs in it and rub the marinade nicely all over the pieces. Cling wrap the bowl and refrigerate it for minimum 3-4 hours. ( Over night marination gives much more amazing results)
- Heat some Mustard oil in a grilling pan and place the marinated chicken thighs and allow then to cook till they get charred.
- Carefully flip the chicken and cook from another side as well.
- Brush some butter in top while the chicken is grilling.
- Ones the chicken is soft, juicy, charred and nicely cooked, transfer it in a broad, wide base bowl.
- Place the chicken on the sides of the bowl and a small steel bowl covered with aluminium foil in the center.
- Take a piece of charcoal and hold it on fire with the help of a tong.
- As soon as the charcoal starts burning place it in the small bowl.
- Take 1 tbsp of ghee and pour on the burning charcoal immediately and close the lid such that all the smoke remain inside the bowl.
- Keep the lid closed and open only when you are ready to serve.
Recipe Notes
Charcoal gives an amazing rustic and smokey flavor to the chicken that comes from any Charcoal barbecue.
Make sure the lid of the bowl is nicely fixed so that the smoke gets infused properly.
Serve the dish hot with some Indian rice and flavored yogurt dip.
If you liked this recipe, then do not forget to share your views with me in comments below.
Love : Shaheen
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