Serves 2

  • 1 Whole chicken (fryer or roaster) – 2-3lbs
  • Yogurt – 200 ml
  • Ginger paste – 20g
  • Garlic paste – 20g
  • Salt – To taste
  • Fenugreek – 10g
  • Paprika – 7g
  • EIC Garam Masala – 10g
  • Red Chili powder – Optional
  • Lemon Juice – 10ml

(garlic and ginger paste can be made by chopping it and grinding it in the blender with a little water)


  • Skin the chicken, cut it into EIGHT pieces and make serrations with a knife.
  • Mix all the ingredients in a bowl and marinade the chicken in the mixture for a period of TWO hours. (Overnight if possible)
  • COOK in CONVECTION OVEN FOR 20/25 minutes or barbeque at about 350F TO INTERNAL TEMPERATURE OF 165F. Garnish with FRESH RED ONION SALAD SEASONED WITH ‘chaat masala’ , LEMON JUICE AND OLIVE OIL.
  • Serve hot with Basmati rice and Mango chutney.

East India Company - Winnipeg

349 York Avenue
Winnipeg Manitoba 204-947-3097

East India Company - Ottawa Centre

210 Somerset Street West
Ottawa Ontario 613-567-4634

East India Company - Ottawa West

1993 Robertson Road
Ottawa Ontario 613-721-3777
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