Burra Chicken

A very classic mughlai dish. recipe courtesy hotel grand hyaat, new delhi. please use balsamic vinegar only--the real flavor lies in that!!

Marinate the chicken with ginger , garlic , red chilly powder , salt and balsamic vinegar , for 10 minutes.

For the second marinade , add chilly powder , olive oil , salt , clove powder and cinnamon powder to beaten curd.

Add the masala paste made with green chilly , brown onion and coriander stalk to the curd mixture.

Add olive oil mixed with red chilly for colour.

Marinate the chicken.

Put the chicken on the skewers and cook in a moderately heated oven.

Before the chicken is almost done , pour olive oil on top of the pieces and reheat them again in the oven.

When they are done , serve garnished with salad greens.

chicken, garlic paste, ginger paste, red chili powder, salt, clove powder, cinnamon, olive oil, lowfat curds, balsamic vinegar, masala paste