Ingredients
Chicken (full or leg quarters) – 1 kg
Hung curd – ½ cup
Ginger-garlic paste – 1½ tbsp
Kashmiri red chilli powder – 1½ tsp
Black pepper powder – 1 tsp
Paprika / BBQ spice – 1 tsp
Lemon juice or vinegar – 1 tbsp
Mustard sauce – 1 tbsp (optional but nice)
Oil – 2 tbsp
Salt – to taste
For basting
Butter – 2 tbsp
BBQ sauce – 2 tbsp
Method
Deep cuts on chicken pieces.
Mix all marinade ingredients and coat chicken well.
Marinate minimum 4 hours (overnight = best).
Grill on charcoal / BBQ / oven (200°C) till cooked, turning often.
Keep basting with butter + BBQ sauce for that glossy finish.
Grill till slightly charred and smoky.
Tip: For extra smoke, place a hot charcoal in a bowl, add ghee, cover chicken for 5 mins
Perfect with mint chutney, salad, and naan