| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
Clay cooker, Indian |
4 |
Servings |
INGREDIENTS
| 2 |
sm |
Frying chickens each 2 to 2 1/2 lbs |
| 2 |
tb |
Lime OR lemon juice |
| 2 |
ts |
Salt |
| 2/3 |
c |
Plain yogurt |
| 2 |
lg |
Garlic cloves, minced |
| 2 |
ts |
Grated fresh ginger root |
|
|
OR 1/2 ts ground ginger |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Red food color (optional) |
| 1/8 |
ts |
Saffron |
|
|
Green onions, sliced |
|
|
Lime or lemon wedges |
|
|
Radishes, sliced |
INSTRUCTIONS
GARNISH
Two days before cooking chickens, remove and discard skin from the
chickens. Pierce the chicken breasts thighs and legs several places with a
fork. Place chickens in a shallow GLASS baking dish and spoon on the lime
juice. Sprinkle evenly with the salt.
Mix the yogurt, garlic, ginger, cumin, coriander, cayenne food color (if
using) and saffron. Spread yogurt mixture evenly over chicken. Cover
lightly. Refrigerate for one or two days.
Soak top and bottom of 3 1/4 to 4 3/4 quart clay cooker in water about 15
minutes. Drain.
Place chickens, breast sides up, in cooker, spoon any remaining marinade
over chickens.
Place covered cooker in cold oven. Set oven at 475 degrees F. Bake until
chicken is tender and juices run clear when thigh meat is pierced. About
one hour. Remove cover, bake until coating is crusty and brown, another
five to ten minutes.
Cut chickens in half, garnish with green onions, lime wedges.
Consumers Cookbook.
++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md.
++
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 08, 98
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