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Preparation Time : 240
Cook Time : 45
Total Time : 285
Chicken thighs whole 12-14 nos
Ginger garlic paste 2 tbsp
Salt 2 tbsp
Roasted Cumin powder 1 tbsp
Roasted Coriander powder 1 tbsp
Roasted Fennel powder 1 tbsp
Red chilli powder 2 tbsp
Green chilli paste 1 tbsp
Yoghurt 1 cups
Lemon juice 2-3 tbsp
Homemade Garam Masala : Cardamom black 1 nos
Cardamom 5 nos
Cinnamon sticks (about 1 inch) 2 nos
Black pepper corns 8 nos
Caraway seeds 1 tsp
Nutmeg powder 1/4 tsp
Mace powder 1/4 tsp
Wash and clean chicken at first. Make deep cuts on both the sides of the thighs. Roast and powder the garam masala on a low heat.
Marinate these chicken thighs with all the ingredients mentioned. Keep well covered in the refrigerator overnight or for atleast 3-4 hours.
Barbecue on a charcoal grill or in a double griller pan. Baste with oil as required and keep turning over at regular intervals.
Cover with an aluminium foil when done halfway through just to prevent it from darkening on top.
Serve hot with lots of freshly chopped Salad and Naans .
A sumptious twist by me to the ever famous Mughlai Cuisine- Sikandari Raan by using whole chicken thighs. The whole process remains the same too. Try this mouthwatering chicken dish for your families and guests on special occasions and festivals. Aromatic and flavourful with selected spices to make your day extra special. The perfect marination, juicy succulence from charbroiled lean meat, eating with hands depicting sharing and caring, everything about it is purely divine. Do check out my original recipe too already on the platform. This is my innovative twist to it's original counterpart and I do hope you will give it a try dear friends. Happy Grilling!
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