1kg Debone chicken tight and fillets, cut to bite sizes
2 tbsp Honey
1 tbsp Tandoori Chicken Masala powder (Everest Brand)
20g Minced curry leaves
4 tbsp Minced garlic
2 tbsp Grated ginger
Directions
Poke chicken using a fork. Mix ingredients in a bowl. Marinate the chicken for 2 hours in the refrigerator.
Set the temperature control to setting 5 and preheat grill for about 3 minutes.
Then set the temperature control to setting 4 and brush some vegetable oil on the ribbed plate of the grill.
Start grilling the curry chicken pieces with the skin side first on the ribbed plate of the grill. Cook the chicken for 5 to 6 minutes per side or until it’s done. Basting half way through the grilling with the curry sauce used to marinate the chicken.
Be careful not to burn the chicken. The grilled curry chicken contains sugar and rich curry sauce, which may char if grilled on too high heat. Serve the grilled aromatic curry chicken with the pasta or Briyani rice.
