Lemoni Chicken Saji Masala

Chicken Marinade

• 500 g chicken, about 4 leg and thigh tikka pieces
• 1 tbsp cumin seeds, roasted and crushed
• ½ tsp ginger powder
• ½ tsp garlic powder
• Salt, to taste
• Red chilli powder, to taste
• 1 tsp garam masala
• ¼ tsp ground green cardamom
• 1 tbsp ground coconut
• 1 tbsp tandoori masala
• 2–3 tbsp lemon juice
• ¼ cup oil

Lemoni Saji Masala

• ½ cup blended onion
• 1 cup yogurt
• 1 tbsp Kashmiri red chilli powder
• Red chilli powder, to taste
• 1 tbsp ginger-garlic-green chilli paste
• 1 tbsp coriander powder
• ½ tbsp cumin powder
• ½ tsp turmeric powder
• Salt, to taste
• 4 tbsp butter
• ¼ cup oil
• 3 lemon slices
• Water, as needed (start with about 2 tbsp)

Marinate & Cook the Chicken

1. Make several cuts in the chicken so the marinade can penetrate.
2. Mix all marinade ingredients in a bowl.
3. Pour over the chicken and rub thoroughly, including into the cuts.
4. Cover and marinate for 3–4 hours, or overnight.
5. Grill or bake at 350°F (175°C) for about 25–30 minutes, or until fully cooked and nicely browned. Cooking time may vary.

Make the Masala

1. Heat the butter and oil together in a pot.
2. Add blended onion and ginger-garlic-green chilli paste. Sauté about 5 minutes, until excess onion water evaporates.
3. Whisk yogurt with Kashmiri chilli, red chilli, coriander powder, cumin powder, turmeric and salt until smooth.
4. Add to the pot and cook, stirring regularly. Add about 2 tbsp water if needed; add a little more if the masala begins sticking.
5. Cook until the masala is done and the oil begins to separate.
6. Add the lemon slices. Cook on low for another 5–10 minutes so the lemon releases its flavour.