Grilled Masala Chicken

Mark's Grilled Masala Chicken

1 kg chicken pieces (or one chicken cut up)

Spices: Mix all these with some water to form a paste
2 tsp good quality curry powder
1 tsp coriander powder (ketumbar)
1 tsp cumin powder + 1/2 tsp cumin seeds
1 tsp coarsely ground black pepper

Fresh herbs:
4 Kaffir lime leaves, thinly shredded, leaf stems discarded
2 tbsp minced young ginger root
3 tbsp minced garlic
4-5 shallots peeled and minced
1 tsp minced tumeric root (kunyit)

Gravy items:
250 ml plain unsweetened yoghurt
some milk
1 tsp sugar
salt to taste

Enough oil to fry

Method

Heat oil in a pan
Fry fresh herbs till aromatic, add spice paste and fry further.
Add chicken pieces, fry till all the pieces are nicely browned
Add yoghurt and enough milk to almost cover the chicken pieces, stir to combine

Add sugar and enough salt to taste.
Cover and simmer under slow fire till chicken pieces are tender.

Remove chicken pieces with tongs, Reduce gravy in pan until it's consistency of a thick paste.

Place cooked chicken pieces in a large capacity freezer bag, add reduced gravy, squeeze otu air from bag to ensure gravy coats all chicken pieces and leave to marinate in the fridge for at least 4 hours.

Grill chicken till nicely browned before serving.