| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
Indian, Chicken |
1 |
Batch |
INGREDIENTS
| 2 1/2 |
lb |
Chicken; to 3 lb, cut in serving pieces |
| 4 |
ts |
White vinegar |
|
|
Salt |
| 4 |
ts |
Lemon juice |
| 3 |
|
Inches peeled, fresh ginger |
| 2 |
md |
Onions |
| 1 |
|
Bulb of fresh garlic |
| 1 |
lb |
Plain yogurt |
| 1 |
ts |
Red pepper |
| 2 |
ts |
Garam masala |
| 1 |
ts |
Black pepper |
| 2 |
tb |
Butter or margarine |
INSTRUCTIONS
Meat should be at room temperature. Remove all skin and fat. Use a sharp
knife to slash chicken pieces in several pieces (cut through to the bone).
Mix vinegar with salt and lemon juice. Coat the chicken with the vinegar
mixture.
Make a paste of ginger, onions and garlic in a mortar or food processor.
Combine yogurt with onion paste, red pepper, garam masala and black pepper.
Stir well to combine and add chicken. Cover and marinate at least 1 day,
try 2 days. Let the chicken come to room temperature before grilling or
baking at 350 F. for 40 minutes. Use melted margarine to drizzle over
chicken as it cooks. Serve on a bed of rice.
The marinade can be used again.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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