Ingredients Jump to Instructions ↓

  1. 2 1/2 lb chicken; to

  2. 3 lb, cut in serving p

  3. 4 teaspoon white vinegar

  4. 1 salt

  5. 4 teaspoon lemon juice

  6. 3 inches peeled, fresh ginger

  7. 2 medium onions

  8. 1 bulb of fresh garlic

  9. 1 lb plain yogurt

  10. 1 teaspoon red pepper

  11. 2 teaspoon garam masala

  12. 1 teaspoon black pepper

  13. 2 tablespoon butter or margarine

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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