500 gms chicken (preferably with bones)
4 stalks of spring onion with whites intact
1 tbsp ginger chopped
2-3 pods of garlic, chopped
1/2 tsp red chilli flakes
Juice of 1 lemon
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chilli powder (optional)
Salt to taste
In a blender, make a paste with the spring onions, ginger, and garlic with a dash of water as required.
Wash and cut the chicken and put it in a non metallic container. Add the marinade and all other ingredients and mix well. Make slits on the chicken so that the marinade is absorbed well. Cover and marinate the chicken for at least 4-5 hours or for best results, overnight.
Pre-heat the oven at 225 degree celsius in the broil mode (top rod only). Now line the baking tray with an aluminium foil and grill the chicken for 25-30 minutes turning in between for uniform roasting. The time required may change as per the oven make. You can start with 20 minutes and then turn it once and do it for another 10-15 minutes depending on how well the chicken has browned. Serve with chopped onions and spring onion greens and any salad of your choice.