| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 125 |
g |
Ghii |
| 10 |
|
Chiles; dry, red |
| 10 |
|
Cloves |
| 10 |
|
Black peppercorns |
|
|
Ginger to taste |
|
|
Garlic to taste |
| 2 |
ts |
Cumin |
| 2 |
|
Piece cinnamon |
| 8 |
|
Cardamoms |
| 3/4 |
c |
Vinegar |
| 1 |
|
Chicken; cut into pieces, skin removed |
|
|
Salt to taste |
INSTRUCTIONS
(Poultry Advisor, ~1970)
Grind chiles, cloves, peppercorns, ginger, garlic, cumin, cinnamon, and
cardamoms in a little of the vinegar to make a fine paste. Apply 2/3 of
this masala to the chicken pieces along with salt and remaining vinegar;
set aside to marinate.
Fry remaining masala in the ghii, add chicken, cover, cook until chicken is
tender and vinegar dries.
Posted to CHILE-HEADS DIGEST V4 #126 by Brent Thompson
<brent@hplbct.hpl.hp.com> on Sep 17, 1997
A Message from our Provider:
“He who angers you, controls you!”