Norag
Sun, Nov-26-06, 11:34
It's good. It's very good
Make the marinade:
1 inch cube of fresh peeled ginger
2 large garlic cloves
6 tbsp yogourt
1/2 tsp tumeric
1 1/2 tsp salt
1/2 tsp cayenne
fresh ground pepper
You need to put all the ingregients into a blender, mini-chop or processor and blend it alot until it forms a paste-like consistency. Slather on and in a small chicken that has been skinned. Yes. Skin the chicken - it's better this way (I've done it with skin and it's just not as good) as the taste gets more in the meat. Trust me, you won't miss the skin.
Marinate for at least 2 hours. Longer is better.
Meanwhile, make another paste:
3 onions (chop a bit before putting in blender)
4 cloves of garlic
1 1/2 inch cube ginger (fresh)
2 or 3 tbsp slivered almonds
Again, make a paste - I do it in the blender. you have to keep pushing it down and working with it until it is liquified more or less. Now add
2 tsp ground cumin
2 tsp ground coriander
1 tbsp paprika
1/2 tsp cayenne
l 1/2 tsp salt
Mix it into the paste. Now fry the paste in a couple tbsp of oil for about 5 - 10 minutes and add
2 tbsp of lemon juice
1/2 tbsp of garam masala (if you happen to have it)
Set aside to cool.
When your chicken has marinated in the first mixture for a good long time, slather the second mixture all over the chicken inside and out and bake at 350 COVERED in the oven for about an hour and a half.
Make the marinade:
1 inch cube of fresh peeled ginger
2 large garlic cloves
6 tbsp yogourt
1/2 tsp tumeric
1 1/2 tsp salt
1/2 tsp cayenne
fresh ground pepper
You need to put all the ingregients into a blender, mini-chop or processor and blend it alot until it forms a paste-like consistency. Slather on and in a small chicken that has been skinned. Yes. Skin the chicken - it's better this way (I've done it with skin and it's just not as good) as the taste gets more in the meat. Trust me, you won't miss the skin.
Marinate for at least 2 hours. Longer is better.
Meanwhile, make another paste:
3 onions (chop a bit before putting in blender)
4 cloves of garlic
1 1/2 inch cube ginger (fresh)
2 or 3 tbsp slivered almonds
Again, make a paste - I do it in the blender. you have to keep pushing it down and working with it until it is liquified more or less. Now add
2 tsp ground cumin
2 tsp ground coriander
1 tbsp paprika
1/2 tsp cayenne
l 1/2 tsp salt
Mix it into the paste. Now fry the paste in a couple tbsp of oil for about 5 - 10 minutes and add
2 tbsp of lemon juice
1/2 tbsp of garam masala (if you happen to have it)
Set aside to cool.
When your chicken has marinated in the first mixture for a good long time, slather the second mixture all over the chicken inside and out and bake at 350 COVERED in the oven for about an hour and a half.