Lahori chicken

1. 1

   Set a paper-lined sieve over a bowl, add the 1kg plain live yoghurt, cover and strain overnight in the fridge. Reserve 250g thick strained yoghurt for the second marinade and 600g collected whey for the sauce; both come from the same yoghurt purchase. Actual yield varies with the product.

2. 2

   Mix 2 tablespoons garlic paste, 3 tablespoons ginger paste, 3 tablespoons lemon juice and 1 teaspoon salt. Rub over the four chicken breasts and leave for 10 minutes.

   10 min

3. 3

   For the second marinade, combine 30g garam masala, 10g garlic paste, 20g ginger paste, 1 tablespoon salt, mustard oil, the reserved 250g strained yoghurt and 50g whipping cream. Coat the chicken again, cover and refrigerate for up to 4 hours.

4. 4

   Grind the toasted dried fenugreek leaves, dried mint and black salt to a coarse powder. Mix with the chaat masala, mango powder, Kashmiri chilli powder and remaining 2g garam masala. Keep covered, with the 200g salted butter separate until finishing.

5. 5

   Bring the reserved 600g yoghurt whey, 300g whipping cream, roasted cashews, crushed cardamom pods and 50g ginger paste to a rapid boil. Cook about 5 minutes until the cashews soften. Remove the cardamom pods, then blend the sauce at high speed for 5 minutes, following the blender’s hot-liquid instructions. Add hot water as needed for a thick pouring consistency, season with salt and set aside.

6. 6

   Prepare a hot barbecue or preheat the overhead grill to maximum. Skewer the marinated chicken and cook for 5 - 7 minutes on one side until well browned. Turn, baste with melted butter or ghee and cook the other side for another 5 - 7 minutes, continuing until fully cooked.

7. 7

   Check the thickest part with a clean food thermometer: the centre must reach 70°C and stay at or above that temperature for 2 minutes. Baste once more with butter or ghee, rest briefly in a warm place, then cut each breast into 3 - 4 slices.

8. 8

   Reheat the whey sauce and stir in the separate teaspoon of finely chopped ginger, coriander stalks and green chilli. Melt the 200g salted butter separately, take off the heat and mix in the prepared kebab masala. Plate the chicken, spoon over the whey sauce and finish with generous spoonfuls of spiced butter. Serve immediately.

1 serving ≈ 500 g

Nutrition values are estimates. - means data is unavailable.