| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Indian |
Dujour03 |
1 |
servings |
INGREDIENTS
| 4 |
|
Pieces bone-in chicken breast-halves and legs in |
|
|
; any combination |
| 2 |
tb |
Light vegetable or olive oil for basting |
| 3/4 |
c |
Plain yogurt |
| 2 |
tb |
Lemon juice |
| 4 |
|
Cloves garlic; peeled |
| 1 |
|
1 inch piece peeled; fresh ginger |
| 1 |
tb |
Ground cumin |
| 1/2 |
ts |
Ground cardamom |
| 1/4 |
ts |
Ground cloves |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Freshly ground black pepper |
| 1 |
tb |
Red food coloring; (optional) |
| 2 |
tb |
Yellow food coloring; (optional) |
|
|
Coarse salt to taste |
INSTRUCTIONS
MARINADE
Pull the skin off chicken pieces and trim fat. Prick the flesh and make
diagonal slashed, 1-inch apart using a paring knife. Set aside in a bowl.
Mix all the ingredients of the marinade in an electric blender or a food
processor and process until thoroughly pureed. Pour the marinade over
chicken, toss and rub, to coat thoroughly. Cover and refrigerate for 8
hours or overnight.
Preheat oven to 500 degrees F. Place chicken in a single layer over a rack
positioned in sheet pan. Bake in the middle of the oven for 25 minutes,
basting once with marinade juices and oil, or until cooked. Serve
immediately, accompanied with Pan-Roasted Potatoes and Onions with Cumin
and Indian Salsa.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9455 - JULIE SAHNI
Converted by MM_Buster v2.0l.
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