Spicy Barbecued Chicken Recipe

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Ingredients:
Chicken Broiler – 2, 600 gms each
Red Chilli Powder – 1/2 tsp
Lemon Juice – 3 tbsp
Pomegranate Juice – 3 tbsp
Yogurt – 1/2 cup, hung
Ginger Paste – 2 1/2 tbsp
Garlic Paste – 2 1/2 tbsp
Caraway Seeds – 3/4 tsp
Double Cream – 3/4 tbsp
Salt to taste
Saffron – a pinch
Black Pepper – 1 1/2 tsp, crushed
Garam Masala – 2 tsp
Butter – 2 1/2 tbsp, for basting

Method:
1. Skin the chicken and make deep incisions – 3 on each side of the breast, 3 on each side of the thigh and 2 on each drumstick.
2. Mix the red chilli powder, lemon juice and pomegranate juice and rub over the chicken evenly.
3. Marinate for 2 hours in the refrigerator.
4. Whisk the yoghurt in a bowl.
5. Add the ginger and garlic pastes, caraway seeds, cream, salt, saffron, black pepper and garam masala. Mix well.
6. Marinate the chicken in this mixture and refrigerate for at least 2 to 3 hours.
7. Heat oven/tandoor to 175C/345F.
8. Skewer the chicken from the tail to the head, leaving a gap of at least 4 cm between the two birds.
9. Bake in the oven/tandoor for 10 minutes.
10. Remove from the oven/tandoor.
11. Hang the skewers to allow the excess moisture to drip off.
12. Baste with butter and then roast again for 4 to 5 minutes.
13. Sprinkle with lemon juice.
14. Serve hot.

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