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Ingredients |
6 chicken thighs
1 small onion, grated
3 cloves garlic, minced
juice 1 lemon
2 tsp Salt
3 dried chilies
I tsp turmeric powder
1 tsp fenugreek seeds ground
3 tsp coriander powder
1½ tsp cummin
1½ tsp black mustard seeds
2 tsp chili powder
½ tsp red colouring powder
3/4 cup plain yoghurt
softened ghee
dried green mango powder (amchur)
lemon wedges
onion rings
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Method:
1. Prick chicken thighs with a skewer and remove skin. Rub with a mixture of grated onion, garlic, lemon juice and salt. Leave to stand for 20 minutes.
2. Grind
chilies with remaining spices and mix with red coloring powder and yogurt. Rub this mixture well into the chicken, cover and leave overnight.
3. Brush with ghee and bake in a moderately hot oven or under a moderate grill until cooked through. Brush with more ghee during cooking.
Sprinkle with mango powder and serve with lemon wedges and onions rings.
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