| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indian |
Bar-b-q, Indian, Poultry |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken;drumsticks — |
|
|
Breasts |
|
|
Or thighs |
| 1 |
|
Ginger — fresh 1/2" piece |
| 4 |
|
Garlic cloves |
| 1/2 |
c |
Yogurt — plain |
|
|
Salt — to taste |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Garam masala — * |
| 1/2 |
ts |
Coriander seeds — ground |
| 1/2 |
ts |
Cumin seeds — ground |
| 1 |
ds |
Lemon juice |
INSTRUCTIONS
* I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 i' cinnamon
sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all
ground together Skin the chicken, wash & pat dry with paper towel. Make
deepcuts on the surface with a knife. Mince or grate ginger and garlic.
Transfer to a small bowl and add the spices. Mix well, then rub the paste
into the chicken and let marinate serveral hours in refrigerate. Cook
chicken on grill or in broiler (30 minutes for legs), basting with leftover
marinade and turning to ensure even cooking. Serve with a dash of lemon
juice. Serves: 4-6 Source:_From Bengal to Punjab: The Cuisines of India_
posted by Anne MacLellan
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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