Ingredients
1 kilo chicken
1tsp ginger paste
1tsp garlic paste
fresh dhuniya leaves (1 bunch)
3-4 green chilies
1 medium onion
1 tsp garam masala
4-5 Whole dried red chilies
salt according to taste
6 tbs yogurt
OR
3 tbs lemon juice

How To:
Mix all the spices together. Put in a blender and make a paste. Make 4-5 deep cuts on each side of the chicken peices. This will help it cook better on the inside as well as giving it a better flavour. Coat the peices with the paste and leave to marinate for a few hours preferably overnight in fridge. Then BBQ or bake in oven. If you're going to bake it in the oven: Bake it in a aluminum tray covered with foil for the first 20 minutes at 375 F. Then uncover, turn the chicken over, and cover it up again. Bake for an additional 10-15 minutes. By this time the chicken should be cooked. Now increase the temp to 450 F and uncover and bake until the top is dry and the cuts that you made have 'opened up'. Turn over and when it looks done - its done!

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