1.5 kg chicken - cut into 8 pieces
1 tbsp lemon juice
1 green chili - chopped
7 gm root ginger - peeled
2 small garlic - peeled
150 ml natural yogurt
2 tsp paprika
1/2 tsp chili powder
A little melted butter
175 gm unsalted butter
150 ml soured cream
Make a sharp slits through the skin of the chicken, rub with salt and sprinkle with lemon juice.
Puree the chili with the ginger and garlic. Mix with yogurt, paprika, chili powder . Mix with the chicken and marinate for 4 - 5 hours.
Place the marinated chicken on a baking tray and bake for 45 - 50 minutes, brushing with a little butter occasionally.
Melt the butter in a pan, add the marinade and soured cream and heat, without boiling for 5-6 minutes. Pour over the chicken to serve.
Source: Kitchen Library Oriental Cookbook