| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
Indian, Chicken |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Plain non/low-fat yogurt |
| 1 |
tb |
Grated ginger root |
| 2 |
|
Garlic cloves, minced |
| 1 |
tb |
Paprika |
| 1 1/2 |
ts |
Coriander |
| 1 1/2 |
ts |
Cumin |
| 1 |
ts |
Salt (to taste) |
| 1 |
ts |
Ground black pepper |
| 3/4 |
ts |
Cayenne |
| 6 |
lb |
Chicken parts |
INSTRUCTIONS
Remove skin from chicken - do not include wings. Save wings and skin for
preparing broth. 1. Combine all but chicken. 2. Slash chicken 1 inch deep
at intervals. Coat chicken with marinade, rubbing some into the slashes.
Place chicken in bowl, cover tightly and refrigerate for 6 to 24 hours. 3.
Oil broiler rack, place 6 inches from heat. Preheat broiler. 4. Place
chicken pieces on rack and broil for 20 minutes on one side. Turn and broil
other side for 15 minutes or until juices run clear.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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