Garlic Scape Chicken (Lasuni Murgh)
Serves: 4
 
Ingredients
  • One 1.2 kg whole chicken or 750 grams boneless chicken breasts
  • 4 tbsp garlic scape puree (recipe below)
  • 2 tbsp ginger, finely chopped
  • 2 tbsp kasoori methi (dried fenugreek leaves), made into powder in spice grinder or mortar/pestle
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • Juice of 1 lemon
  • Salt and pepper
Instructions
Remove skin from chicken and cut into 8 pieces (4 breast and 4 leg pieces).
In a large bowl, place the garlic scape puree, ginger, fenugreek powder, cumin, turmeric, and lemon juice. (Note: if you are only using regular garlic puree add 2 tbsp vegetable oil to the marinade).
Place chicken pieces into the bowl with marinade, season lightly with salt and pepper and mix well. Place in a separate container or large Ziploc bag to marinate, at least two hours or overnight.
Preheat barbeque. Remove chicken from marinade and season with salt and pepper.
When grilling meats with Indian marinades I like to cook them on the upper rack. I tend to have the flame around medium. I find that this helps in having a slower cook and prevents from flare ups affecting the meat. Lightly oil your grill to prevent the meat from sticking. Grill the chicken on each side until fully cooked (approximately a total of 15 minutes depending on the degree of heat you are using and which grill level you decide to use- this will be less if you are using boneless chicken breasts).
Recipe by at https://aglobalkitchen.com/2013/07/20/garlic-scape-chicken-lasuni-murgh/