CINNAMON CHARGRILLED CHICKEN

OK..SO HERES MY VERY HEALTHY HIGH PROTEIN AND LOW FAT LUNCH.THE CREDITS FOR THIS RECIPE GO YO MARUT SIKKAS BOOK ,INDIAN FLAVORS.THE CHICKEN CAME OUT SAOFT AND SUCCULENT WITH A VERY TANDOORI STYLE FLAVOR.I DRIZZLED LOADS OF LEMON JUICE AND GARNISHED IT WITH MINT....HERES THE RECIPE..DO CHECK OUT THE STEP BY STEP LINK TO PICS AT THE BOTTOM!!!
CINNAMON CHARGRILLED CHICKEN
INGREDIENTS
.CHICKEN THIGHS:450 GRAMS

STEP 1

.MALT VINEGAR;2 TABLESPOON
.GINGER PASTE;1 TBSP
GARLIC PASTE:1.5 TBSP
.RED CHILLI PWDR:2 TSP
.COOKING OIL:1 TBSP

.STEP 2

.HUNG YOGHURT:75 GM
.ANARDANA PWDR:2 TSP
.CUMIN/JEERA PWDR:1 TSP
.BLK PEPPER PWDR:1 TSP
.BLACK CARDAMOM PWDR:1/2 TSP
.CINNAMON PWDR;1/2 TSP
.KASOORI METHI/FENUGREEK LEAF PWDR;1/2 TSP
.KASHMIRI LAL MIRCH PWDR:1/2 TSP
.COOKING OIL 2 TBSP
.SALT TO TASTE
.LEMON JUICE 1 TSP

METHOD
.WASH CHICKEN WELL,SHAKE DRY,KEEP ASIDE TO DRAIN EXCESS WATER.
.MIX STEP 1 INGS IN A BOWL.ADD CHICKEN ,MIX WELL AND KEEP ASIDE 1 HOUR ATLEAST
.MIX STEP 2 INGS ON A MIXING TRAY.ADD THE CHICKEN WITH THE MARINADE IN SAME TRAY.MIX WELL AND KEEP ATLEAST 3O MINS
.PREHEAT OVEN 180 DEG CENTIGRADE.BAKE ON A ROASTING TRAY 15 MINS OR UNTIL CHICKEN IS FULLY COOKED.
.TRANSFER CHICKEN TO A PLATTER AND DRIZZLE THE LEMON JUICE..ENJOY!!!
STEP B Y STEP LINK TO PICTURES
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