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4 portions Chicken (boneless)
For chili paste:
- 4 tablespoons Oil
- 2 teaspoons each of chili powder, cumin powder and paprika
- 2 cloves garlic (crushed)
- 1 teaspoon dried Oregano (Ajwain)
- 2 tablespoons chopped fresh Coriander
For Avocado sauce:
- 1 large ripe Avocado
- 1 small Tomato (chopped fine)
- 1 small fresh green Chili
- 1 Onion (chopped fine)
- 1 tablespoon Lime juice
- 2-3 tablespoon Sour cream
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Combine the ingredients for the paste in a shallow dish and mix well.
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Slit the chicken pieces and coat them well with the paste.
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Cover and refrigerate for 2 hours turning the chicken once or twice during this time (preferably overnight)
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Place the chicken portions on a prepared barbeque.
Cook over medium heat for about 10 minutes. (turning it frequently)
For the Avocado Sauce:
- Cut the avocado in half and scoop the flesh into a bowl. Add tomato, onion, lime juice and sour cream to the avocado and mix well. Serve the chicken, garnished with lime wedges, along with the avocado sauce.
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Laila from United Arab Emirates
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