250 - 300gmsChickenI used skinless boneless chicken thighs
1.5tbspKashmiri Chilli Powder
2tspChopped Ginger & Garliceach
1.5 - 2tspLemon Juice
2 - 3tspGhee
OilI used olive oil but you can use any vegetable oil
Clean the chicken pieces and pat dry them with kitchen tissue paper.
Try to squeeze out the water from yogurt using a cheese cloth or a heavy paper towel (refer notes).
Grind together Kashmiri chilli powder, coriander powder, chopped ginger & garlic, fennel seeds, salt and lemon juice with 2-3 tbsp water to a smooth paste.
Add the ground paste and drained yogurt (refer notes) to the chicken and mix well using your hands. Let the chicken rests in fridge for half an hr to 1 hr. You can also keep it overnight.
Heat oil (2 tsp) in a wide pan. Add the chicken pieces and cover and cook on the lowest flame for 5-6 mins.
Remove the cover and flip the chicken pieces. Again, cover and cook for another 5-6 mins. Remove the lid now and continue cooking till the chicken pieces are charred on both sides. It will take another 3-4 mins on each side.
Remove the chicken from the pan and coat each piece with ghee. In addition to giving a nice sheen to the chicken, it will also add an extra flavour and also keeps the meat juicy. Serve hot with coriander mint sauce , sliced onion and lemon wedges.
You can use Greek yogurt or hung curd instead of regular yogurt. If using Greek yogurt, use 1 tbsp instead of 2.I put some regular yogurt in a muslin / cheese cloth and just squeezed out the water. I didn't hang it for a long time, since it's a very small qty. If you don't have the patience to do the extra step, just use regular yogurt itself without straining.I've also made this with chicken breast and it works out well. However, we liked it better with chicken thighs.I haven't used any colour in this recipe, Kashmiri Chilli powder gives this rich red colour.
This Grilled Chicken (Stove Top Method) was printed from https://mariasmenu.com/spicy/grilled-chicken-stove-top-method.
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