Directions

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  1. In a bowl mix the chicken, turmeric powder, red chilli powder, cumin seeds powder along with the salt, black pepper and ginger garlic paste together along with 1 tbsp Eva Cooking Oil.
  2. Add the yogurt and lemon juice and mix well to combine.
  3. Stir in the chopped fresh coriander.
  4. Leave to marinate for 2 hours.
  5. Bake in a preheated oven for 15 mins or grill on the stove in a well-greased grill pan until chicken is tender and charred from the edges.
  6. Serve hot over salad leaves along with onions, lemon wedges and sprinkle fresh coriander.