Murgh-e-Khalmi

Ingredients:
1 kg chicken-skinned and cut into 8-10 pieces
1 tsp ginger paste
1 tsp garlic paste
salt to taste
1 cup yoghurt-placed in a colander to drain out excess water
2 cloves
1/2 tsp cinnamon-broken, roasted and powdered
1/2 tsp black cumin seeds-roasted and powdered
a large pinch of kesar
2 tbsp lemon juice
1/4 cup refined flour
1 egg-slightly beaten
1 large onion-sliced into rings
1 tbsp chopped mint leaves
1 lemon cut into wedges

Method:
Wash the chicken and wipe dry. Prick in 2-3 places. Mix all the ingredients, except those for garnishing. Marinate the chicken for 2-3 hours in the mixture.
Before serving, place the marinated chicken on a drip-tray and grill till light brown, or bake in a hot oven for 15-20 minutes. It is best cooked in a tandoor.
A drip-tray is essential, because the drippings need to escape. Chicken cooked in drippings become soggy.
Serve hot, garnished with onion rings, chopped mint leaves and lemon wedges.