Chicken Mussallam

Ingredients

• 1 whole chicken
• 20 gms green chillies
• 1 tbsp ginger-garlic paste
• 2 tbsp grated raw papaya
• 1 tbsp lemon juice
• salt to taste

For Marination:

• 1 cup curds
• 1/2 tsp red chilli powder
• 1 tsp kashmiri chilli powder
• 2 tbsp salad oil

Method

• Prepare the chicken (pluck, singe and skin). Cut slits lengthwise over the breast portion and breadth wise over the leg portion carefully.
• Apply salt and sprinkle lime juice all over and keep aside. Grind green chillies, ginger and garlic to a paste.
• Beat curds thoroughly. Add ground spices. Grind papaya and add. Beat well again.
• Add the chilli powder and beat well. Add salad oil and colour and strain through fine sieve.
• Rub the batter all over the body of the chicken and well inside the slits. 
• Let it soak in the batter for at least 12 hours.
• Thread chicken on to a thin iron rod and place it well inside the tandoor.
• Remove when well done. Serve hot with onion rings and pieces of lime.