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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash the chicken thoroughly 3–4 times with fresh water and make deep cuts on the pieces.
In a large bowl, combine curd, ginger-garlic paste, garam masala, red chili powder, black pepper powder, coriander powder, turmeric powder, salt, crushed kasuri methi, lemon juice, and mustard oil.
Mix everything well to prepare the marinade.
Add the chicken pieces and coat them evenly with the marinade.
Cover and marinate for 2–3 hours, or overnight for the best flavor.
Cook the chicken in mustard oil over medium-high heat, or grill/bake it in an oven until fully cooked.
Turn the chicken occasionally so it cooks evenly on all sides.
Once cooked through and lightly charred, remove from the heat.
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For a smokier flavor, grill the chicken over charcoal.
Marinating overnight enhances the flavors significantly.
Can I use a different oil instead of mustard oil?
Yes, you can use vegetable or olive oil, but mustard oil adds a unique flavor.
How long should I marinate the chicken?
For best results, marinate for at least 2–3 hours or overnight.
Can I bake the chicken instead of grilling?
Yes, baking is a great alternative. Preheat the oven to 200°C and bake until cooked through.
What is kasuri methi?
Kasuri methi is dried fenugreek leaves, which add a distinct flavor to the dish.
Is it necessary to make cuts on the chicken?
Yes, making cuts helps the marinade penetrate deeper, enhancing the flavor.
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