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Kukura Pura

Country chicken marinated in ginger, garlic, green chilli and mustard oil, roasted on bamboo skewers over embers — the taste of a Bihu night.

Ingredients

• 1 kg chicken (preferably desi), cut in large pieces
• 1½ tbsp ginger paste
• 1½ tbsp garlic paste
• 5 green chillies, crushed
• ½ tsp turmeric powder
• 1 tsp black pepper, coarsely crushed
• 3 tbsp mustard oil
• 1½ tsp salt
• 1 lemon, juiced
• 4 bamboo skewers, soaked in water

Method

1. Wash the chicken, drain well and make 2 or 3 deep cuts on each large piece.
2. Mix ginger, garlic, green chillies, turmeric, pepper, salt, lemon juice and mustard oil.
3. Rub the marinade into the cuts and marinate for at least 30 minutes.
4. Burn wood or charcoal down to steady red embers.
5. Thread the chicken onto the bamboo skewers.
6. Roast over the embers for 30 to 35 minutes, turning every few minutes and brushing with a little mustard oil.
7. Check the thickest piece near the bone; the juices should run clear.
8. Serve hot with raw onion, salt and green chillies.

Tip: Desi (local) chicken takes longer but stays firm and tastier on the fire; add 10 to 15 minutes to the roasting time.