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2 Inch fresh ginger root,
- peeled and grated
4 garlic cloves, peel/grated
1 ts Cumin seed
1/2 ts Cayenne pepper
1/4 ts Salt
1 c Plain yogurt
4 lb chicken, in serving pieces
2 tb Veg. oil
1/2 ts Turmeric
Preparation and cooking time: 2 hours for overnight
marinating, plus about 1 hour
Combine grated ginger, garlic, cumin seed, cayenne
pepper, salt and yogurt.
Put the chicken pieces in a foil-lined baking pan,
pour over the yogurt mixture, and use your hands to
coat the meat completely. Leave the chicken to
marinate for at least 2 hours, or preferably overnight.
Heat the oven to 350 F. Dribble the oil over the
chicken in the baking pan, and sprinkle the chicken
with turmeric. Place the pan in the oven and bake for
about 1 hour, basting frequently with the oil and
yogurt marinade at the bottom of the pan. Serve with
hot pita bread and lentil dal.
From Ismail Merchant`s Indian Cuisine by Ismail
Merchant
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