| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Whole chicken; cut into pieces |
| 1 |
c |
Yogurt |
| 1 |
ts |
Garlic; crushed |
| 1 |
ts |
Ginger; crushed |
|
|
Salt to taste |
| 1 |
sm |
Onion; grated |
| 1/4 |
ts |
Garam masala |
| 2 |
ts |
Tomato paste |
| 3 |
tb |
Oil |
INSTRUCTIONS
submitted by: zarina@gopher.ccbr.umn.edu (Zarina Alloo, Minneapolis, MN)
Prepare the marinade by mixing all the ingredients. Coat chicken pieces
with the marinade, cover and refrigerate overnight or at least 4 hours.
Remove chicken on to a greased baking tray and bake in a pre-heated oven at
350 degrees for an hour. Turn and baste the chicken with juices from
marinade from time to time.
Serve hot with naan or bread and a salad.
Variations to Chicken Tikka:
(1) Use the basic Chicken Tikka recipe, but instead of garam masala, use: 1
tsp ground coriander, 3/4 tsp ground cumin, tsp ground cardamom, tsp black
pepper, 1/4 tsp ground cinnamon, 1/8 tsp ground cloves, 1 Tbsp paprika and
tsp cayenne pepper. Also, omit green chilies and add 1 Tbsp lemon juice.
(2) Use the basic Chicken Tikka recipe, but before baking the chicken,
arrange the following vegetables (all thinly sliced) over and around the
chicken pieces: 2 large onions, 2 green peppers, 2 large tomatoes and 2
large potatoes.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 8 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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