• 6 garlic cloves
• 15 dried red chillies, chopped
• 2 tbsp natural yoghurt
• 1.8 kg chicken, jointed into 6 pieces
• ½ cup ghee, melted
• spiced flatbread (methi paratha), lemon wedges and cooked basmati rice, to serve

Using a mortar and pestle, grind garlic and chillies to a paste.

Place in a bowl with yoghurt and 1 tsp salt. Stir to combine.

Using a knife, score chicken pieces and pierce flesh a number of times.

Place chicken in a large bowl, add yoghurt mixture and turn to coat.

Cover with plastic wrap and refrigerate overnight.

Preheat oven to 200°C. Place chicken pieces in a roasting pan and toss with melted ghee.

Cook for 30 minutes, then increase oven to 230°C and cook for a further 10 minutes or until golden and cooked through.

Spoon pan juices over chicken and serve with methi paratha, lemon wedges and rice.

by Pak101.com (few years ago!) / 1240 views