•Chicken- I used 12 drum sticks big ones so that they dont dry up fast.
•Oil for basting.
•Lime juice- 1tbs
•Red chilli powder- kashmili lal mirch
•Ginger Garlic paste- 1.5 tbs
•yogurt-1/2 cup strained
•cream-1/4th of a cup
•Mace- 1 blade
•nutmeg ( pinch ground)
•cardamom- 1 big black
•cardamom- 3 green
•cinnamon- 1.5 inch twig
•white pepper- 1/2 tsp
•coriander powder-1 .5 tsp
•turmeric- 1/4 tsp
•carom powder-1/2 tsp
•Red chilli powder- ( kashmiri lal mirch or paprika)
•melted butter- 2 tbs
•Amchoor powder- 1tsp
•Though the list of ingredients look long and a little intimidating , the process is not that hard. You start by making diagonal slits on to the chicken after skinning it. Next in a non reactive bowl mix all the ingredients under stage 1 with the chicken and leave it to marinate for about 2 hours or so.
•Now start preparing the marinade for stage 2. First pound all the whole spices and discard the skin of the cardamom. Next in a food processor add the yogurt, cream, pounded spices, powdered spices, salt. Wizz to make it into a fine paste.
•Now mix it with the already marinated chicken along with the melted butter and leave it to marinate for atleast 18-24 hours. I sometimes do it 48 hours in advance.
•When you plan to cook the chicken. Light the grill at least an hour prior to that. Let the charcoal heat evenly and the white ash settle with medium flames. Line the chicken on the grill and baste the pieces evenly with oil. Let it cook on one side for about 15 mins. Then turn the chicken and baste it and let it cook for another- 15 mins. You should see charred blackish spots on the meat.
•Alternately poke in a fork to tear the meat a bit if it is no longer pink the meat should be cooked
•Serve with onion rings and chaat masala and lime wedges.
•Now if you are cooking in the oven , I suggest heat the oven to about 500 deg Fahrenheit. And it will take about 30 mins to cook but you would have to fequently baste the chicken as the one tends to dry the meat.
•You can seer the meat on the gas flame for about 3-4 min a skillet or a griddle pan to get the charred burned look.
•In the stage 2 or marinade if you do not have amchoor you can use chaat masala but adjust according to proportions because it can be a tad too tangy.
•Last but not the least plan in advance because the longer the meat rests in the marinade the better it is..
The best is that you can use this chicken for even making yummylicious butterchicken