Ingredients & Quantity

Serves 2

* 100 gms Dry Moringa Leaf

1 whole chicken

50 ml hung curd

Salt to taste

100 gms Ginger

100 gms Garlic

Juice of 2 Lime

5 gms Cumin powder

5 gms Kasoori methi

2 gms Chaat masala

1 gm Black salt

20 gms Coriander Leaf

* substitute with 50 gms Moringa Powder

How to Prepare

Clean and cut the chicken into quarters along with skin. Marinate it with ginger garlic paste, salt and lime juice for half an hour. Make a fine paste of all the other ingredients and marinate the chicken with this paste for 2 hours. Bake it in a preheated oven for 15 minutes at 180 C.

Serve with tandoor salad, pickled radish, tamarind and mint sauce.