For Injecting:

Syringe 1
Salt
Saffron 1/2 spoon
Chili powder 2 pinch
Lemon juice diluted
Sesame oil few spoons.

For Marination:

Dry mint leaves 1-2 spoons
Lemon Juice
Salt
Saffron 1/4 spoon
Chili power 1 spoon
Ground black pepper 5-7 turns in pepper mill
Garam masala powder 1/4 spoon – optional

Method:

Wash and clean the chicken. Retain its skin.

Wet grind saffron using lemon juice, set aside.

Take a teaspoon full of powdered spices + wet saffron in a narrow cup. Make it up to thin volume by adding dilute lemon juice and oil. Now fill the syringe with this marination liquid. Inject the animal – breast portion…deep under the skin. Poke at 2-4 points.

Now prepare a marination masala with next set of items mentioned. Mix them into thick batter like consistency. Now let the chicken sit in this marination for 4 -6 hours(if you are in hurry). You could leave it in ziplock bag and marinate over night too.

In a oven safe tray, place a greesed aluminium foil. Place the chicken(breast portion above) over this. Cover the chicken with another foil. Bake the chicken for 1 an d1/2 hours over 350 degree or till it is done.

Every 10-15 minutes, open the oven and spoon the liquid gathering below and toss it over the chicken.

When the chicken is fully baked. Now if you like burnt taste in your chicken….grill for 2 minutes. Or broil it for 2 minutes on either sides.(well its only optional)

Serve steaming hot as a main dish or side entry.

Sprinkle fresh spices of top to bring a nice look!