Clean and wash
Whole Chickens (2.2 lb)
. Cut it into two pieces lengthwise, or into four pieces. Using a fork or knife prick the chicken well so that the marination goes inside the chicken.
Fresh Ginger (1/2 in)
Garlic (3 cloves)
Green Chili Pepper (2)
Yogurt (1 Tbsp)
, the juice from
Ground Black Pepper (1/2 tsp)
Arabic Masala (1/2 Tbsp)
Salt (to taste)
into a fine paste.
Marinate the chicken with this paste and cover and keep in the fridge for 3-4 hours. It's good if you can leave it overnight.
Here it is grilled in an oven. For that preheat the oven at 400 degrees F (200 degrees C). Place the chicken on the grill tray. You should place another tray below so that all the drippings get collected in it.
Grill for about 45 to 50 minutes turning sides in between and brush some olive oil each time.
Or grill it on a charcoal grill turning sides in between and brush some
Olive Oil (1 Tbsp)
Serve hot with kuboos, chapathi or roti with some salad lemon wedges and any dip of your choice.