Remove the skin and make 2-3 deep cuts in each chicken piece.
Roast the corriander seeds in a hot cast iron skillet. After cooling, grind
to powder.
Mix all dry ingredients with the lemon juice or vinegar and make a paste.
Put this paste onto chicken pieces and leave them for at least 4-5 hours to
marinate. Better if left in refrigerator over night.
Grill method: Rub each piece of chicken with a few drops of vegetable oil.
Grill the chicken using indirect heat over hot coals.
Oven method:
Put the chicken pieces (with the paste still on it) onto a broiler tray and
cover them with aluminum foil. Put the tray into a medium oven (350 F) for
30 minutes. Then remove tray and pour off any liquid. Baste chicken with 2
tablespoons of oil and return to the oven for another 15 minutes until
outside of chicken is crispy.
NOTES : You can add some red food coloring to the marinade paste for the
traditional red color of this chicken dish.
Recipe by: Jasmine's Kitchen - Karachi Posted to CHILE-HEADS DIGEST V3 #349
by wight@odc.net on Jun 8, 1997
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!