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[ Indian BBQ Chicken ]
INGREDIENTS
:
- 2 ½ lb
chicken leg quarters, skinless
-
1-2 tbsp ghee [clarified butter]
-
2-3 drops of red food coloring [optional
]
2 lemons, cut into wedges
a few sprigs of fresh coriander [cilantro],
chopped for garnishing
½ tsp salt
½ tsp fresh ground pepper
2 cups yoghurt
½ cup vinegar
1 inch ginger, peeled
1 large onion, quartered 1 tsp coriander
seeds 1 tsp garam masala [spice mix]
4
tbsp or to taste
chili powder
½ tsp paprika 1
lime, juiced
[Items
in red are to be ground or blended]
Ingredients for
Garam Masala
:
- 4 tbsp cumin seeds
-
4 tbsp coriander seeds
-
1 tbsp cardamom seeds
-
2 cinnamon sticks ,crushed
-
1 tbsp black peppercorns
-
2 tsp whole cloves
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To Prepare
Garam Masala:
-
Dry roast all ingredients in a heavy
skillet over low heat, stirring continuously until spices emit a 'toasty' aroma, about 3 mins
-
Let cool, then using a mortar & pestle or spice mill, grind to a fine powder
-
Store in an airtight jar
To Prepare
Chicken:
-
Using a mortar & pestle or
blender, grind
coriander seeds, ginger, onion, Garam Masala, chili powder, paprika,
yoghurt, vinegar, lime juice, salt and pepper into a smooth paste
-
Add red food coloring, mix well
- Make
shallow cuts on chicken, and coat well with the ground paste
-
Cover, marinate at least 4 hrs - best if marinated 1-2 days in
the fridge
-
Preheat oven to 350ºF, cook chicken until well done, about 35 mins, basting
often with the clarified butter [ghee]
-
Garnish with chopped coriander leaves and
lemon wedges
-
Serve with
bread,
Roti or Pita bread
Cook's Note : 'Garam' is
the Indian-Hindi word for warm or hot and 'Masala'
is the Indian-Hindi word for spices or spice
mixture. There are many variations of Garam Masala - each using
different
combinations of spices for different types of dishes.
The above is a basic Garam Masala recipe for
meat dishes.
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