4 chicken quarters, skinned
chicken is the most popular and the best-tasting.
It is cooked in a special tandoor (clay oven) in Pakistan, which is not
commercially available in many countries. But in some
places household-model tandoors are
available. The recipe given here is designed for
the conventional oven and charcoal grill. The result is
very much to satisfaction.
1. Prick the chicken all over with a fork and using a sharp knife make diagonal slashes 1/2-inch deep, 1 inch apart on each chicken quarter. Place chicken in a large dish.
2. Add lemon juice and rub into the slashes and all over. Cover and marinate for 1 hour.
3. Mix all the ingredients of the marinade in a small bowl and pour over the chicken pieces and mix, turning and tossing, to coat all the pieces well.
4. Cover and marinate for at least 4 hours at room temperature, or refrigerate overnight, turning several times. Note: Take out the chicken from the refrigerator at least 1 hour before cooking, to bring it at room temperature.
To Roast in the Oven:
Preheat oven to 450°F. Place chicken pieces on an extra-large shallow roasting pan, preferably on a wire rack. ( Discard the leftover marinade). Brush chicken pieces with ghee or butter. Set the pan in the middle of the oven. Roast for 25-30 minutes, or until the meat is cooked through, basting and turning occasionally. Transfer to platter and serve.
To Grill Outdoors:
Fire the coal well in advance, grill is ready when a layer of white ash forms over the surface of the coal. This is the point, when the coal is at its hottest. Place the grill at least 5 inches away from the heat. Place chicken pieces, over the grill, basting with ghee or butter and cook for 8 minutes, without turning. Basting with ghee or butter, turn and grill the other side for 8 minutes. Continue turning and basting, until chicken is cook through, about 12-15 minutes for each side. Transfer chicken to platter. Decorate with sliced onion and tomato. Serve chicken immediately, and accompanied by Nan and raita.