| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Indian |
Indian, Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless and skinned Chicken breasts |
| 1/2 |
|
Tap salt |
| 2 |
tb |
Lemon juice |
| 4 |
tb |
Heavy cream |
| 1/2 |
ts |
Garam masala |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
|
Clove garlic; Peeled And Smashed |
| 1/2 |
ts |
Ginger; peeled grated |
| 1/4 |
ts |
Ground roasted cumin seeds |
|
|
Generous squeeze lemon juice |
| 1 |
pn |
Salt |
| 1 |
pn |
Ground black pepper |
| 1 |
pn |
Ground roasted cumin seeds |
| 1 |
pn |
Cayenne |
| 1 |
pn |
Amchhoor powder (opional} |
INSTRUCTIONS
Cut 3 diagonal slits across the tops of each chicken breast.Prick the
chicken pieces with sharp point of small knife.Rub the chicken with salt
and lemon juice. Leave for 15 mjinutes. Meanwhile combine the cream. garam
marsala, cayenne,garlic,ginger and cumin in a bowl. Pour over chicken in a
plastic bag and leave to marinate for 12 hours or over night Preheat oven
to 450 degrees. Lay chicken pieces in a shallow non stick pan. On top of
each piece,sprinkle lemon juice,salt,black pepper,garam masala,and cumin.
Place pan on top third of oven and bake for 15 minutes
Recipe by: Madhur Jaffrey Posted to MC-Recipe Digest V1 #759 by "tony
fones" <tonyfontes@hotmail.com> on Aug 24, 1997
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