| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
Indian, Chicken |
1 |
Servings |
INGREDIENTS
| 4 |
|
Whole chicken breasts |
|
|
Juice of 1 medium lemon |
|
|
Salt to taste |
| 1 |
c |
Plain low-fat yogurt |
| 1/4 |
c |
Veg. oil |
| 4 |
|
Cloves garlic, peeled and |
|
|
Crushed |
| 1 |
|
Inch piece fresh gingerroot, |
|
|
Peeled and grated |
| 1 |
ts |
Ground cumin |
| 1/4 |
ts |
Ground dried red chilies |
| 1/2 |
ts |
Basic Garam-Masala |
| 1 |
ts |
Paprika |
INSTRUCTIONS
Remove and discard the fat, skin, and bones from the chicken. Cut the meat
into 1-inch pieces and place on a platter. Squeeze the juice of the lemon
over the chicken pieces and sprinkle them with salt. Marinate for 30
minutes. Mix together the yogurt and half the oil. Blend in the garlic,
ginger, cumin, ground chili, garam- masala, and paprika. Pour it over the
chicken and marinate overnight in the refrigerator. Preheat oven to 500 F.
Thread chicken pieces onto metal skewers and bake for 15 minutes. Baste
with the marinade and the remaining oil, turn over, baste the other side,
and bake for 15 minutes more. Remove the chicken from the skewers and serve
on a platter. from Feast of India By Rani
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Oct 09, 98
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“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”