| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
|
4 |
To 6 |
INGREDIENTS
| 4 |
lb |
Chicken pieces; skinned |
| 1 |
ts |
Salt |
| 1 |
c |
Yogurt |
| 3 |
tb |
*mild green masala |
| 1/4 |
c |
Butter |
INSTRUCTIONS
(This recipe was modified from a recipe published in Cooking the Indian Way
by Vijay Madavan)
Prick chicken all over with fork. Mix salt, yogurt and masala, pour over
chikent and refrigerate for 6 hours or overnight. Preheat oven to 400. Melt
butter, pour half into pan. Place chicken pieces in pan. Pour sauce over
chicken. Cook 20 min then reduce heat to 350. Cook an additional 30
minutes, basting frequently with remaining butter. Serve with sauce. (Good
with pulao - a rice dish.)
* I previously posted the recipes for these spice mixtures. E-mail me
privately if you need them. Posted to TNT - Prodigy's Recipe Exchange
Newsletter by crmcbride@juno.com (Caroline R McBride) on Jul 25, 1997
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