ഗ്രിൽഡ് ചിക്കൻ

chicken

Marinate with

salt
turmeric
cumin powder 1 pinch
garam masala
red chillie,
pepper,
oil 1tbsp

ginger paste
garlic paste
green chilli paste
few curry leaves

make a paste

ketchup - a little bit
soy sauce or red wine also is fine
lime/lemon juice

Notes on marination
Use marination on the lesser side
use fresh ingradients - not the readymade pastes
keep 12hrs in fridge after mixing
turn the pieces after 6 hrs

last, fennel(perumjeerakam) + pepper - crush it nicely and at the last stage of grilling , sprinkle it.

Notes on grilling

1. use lavish onion and capsicum on kebab skewer
2. use a double folded aluminum foil with holes with finger and place chicken pieces on it. this is to allow chicken to fry little bit in its own fat. also, will help in easy cleaning
3. check often
4. keep in direct low flame
5. Don't go for the drumsticks,my least choice. Instead go for the wings(my favorite) or thighs. It is my very personal opinion.