2 1/2 lb Chicken, to 3 lb, cut in serving pieces
4 tsp White vinegar
Salt
4 tsp Lemon juice
3 Inches peeled, fresh ginger
2 medium Onions
1 Bulb of fresh garlic
1 lb Plain yogurt
1 tsp Red pepper
2 tsp Garam masala
1 tsp Black pepper
2 tbsp Butter or margarine
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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.
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