1. 1 Cup = 200ml

First marinade

Ingredients

1. Chicken – 1 kg (Big pieces or whole leg)
2. Yogurt – 3 tbsp
3. Lemon Juice – 2 tbsp
4. Black pepper powder – 1 ½ tbsp
5. Olive oil/ vegetable oil – 3 tbsp
6. Salt – to taste

Method

1. Make cuts on the chicken pieces. In a deep bowl, combine together yogurt, black pepper powder, lemon juice, 3 tbsp olive oil and salt. Marinate the chicken in this mixture and keep it aside for 20 minutes.

Second marinade

Ingredients

1. Coriander seeds – 1 tbsp
2. Fennel seeds – 2 tsp
3. Cumin seeds – 1 ½ tsp
4. Clove – 3
5. Cinnamon – 1 small piece
6. Cardamom – 3
7. Dried Red Chili – 5
8. Onion – 1 medium size (Chopped)
9. Tomato – 1 (Chopped)
10. Green Chilies – 3 (Chopped)
11. Ginger – 1 tbsp
12. Garlic – 1 tbsp
13. Coriander leaves – 2 tbsp
14. Olive oil/ vegetable oil - 2 tbsp (for frying)
15. Salt – to taste

Method

1. Dry roast the ingredients from 1 – 7 for about 2 minutes, till nice smell appear.
2. Move this to a grinder along with the ingredients from 8 – 13 and grind to a fine paste. Marinate the chicken with this ground mixture and refrigerate for about 3 – 4 hours (keep it overnight for best results).
3. Heat 2 tbsp oil in a pan and fry the chicken over low flame till the chicken is cooked completely, turning the sides occasionally.
4. Once the chicken is done, place a small steel bowl at the center of the pan of chicken, keep a burning charcoal and pour 1 or 2 tsp oil over the charcoal. It will start producing smoke. Cover the chicken with a lid immediately for 2 minutes so that the chicken will get infused with the smoky flavor. Remove the chicken pieces from the pan and serve hot.

Note : Instead of burning charcoal, small piece of wood or coconut shell can be used.