4 chicken quarters
175 ml (6 fl oz) 3/4 cup natural low-fat yogurt
5 ml (1 tsp) garam masala
5 ml (1 tsp) ginger pulp
5 ml (1 tsp) garlic pulp
7.5 ml (1 1/2 tsp) chilli powder
1.5 ml (1/4 tsp) turmeric
5 ml (1 tsp) ground coriander
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) salt
few drops red food colouring
30 ml (2 tbsp) corn oil
mixed salad leaves, lime wedges and 1 tomato, quartered, to garnish
175 ml (6 fl oz) 3/4 cup natural low-fat yogurt
5 ml (1 tsp) garam masala
5 ml (1 tsp) ginger pulp
5 ml (1 tsp) garlic pulp
7.5 ml (1 1/2 tsp) chilli powder
1.5 ml (1/4 tsp) turmeric
5 ml (1 tsp) ground coriander
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) salt
few drops red food colouring
30 ml (2 tbsp) corn oil
mixed salad leaves, lime wedges and 1 tomato, quartered, to garnish
method
1. Skin, rinse and pat dry the chicken quarters. Make two slits into the flesh of each piece, place them in a dish
and set aside.
2. Mix together the yogurt, garam masala, ginger, garlic, chilli powder, turmeric, ground coriander, lemon juice, salt, red colouring and oil, and beat so that all the ingredients are �well mixed together.
3. Cover the chicken quarters with the spice mixture and leave to marinate for about 3 hours.
4. Preheat the oven to 240°C/475°F/Gas 9. Transfer the chicken pieces to an ovenproof dish.
5. Bake in the preheated oven for 20 - 25 minutes, or until the chicken is cooked right through and browned on top.
Remove from the oven, transfer to a serving dish and garnish with the salad leaves, lime and tomato.
Cook's Tip
The red food colouring gives this dish its traditional appearance, but it can be omitted if wished.
and set aside.
2. Mix together the yogurt, garam masala, ginger, garlic, chilli powder, turmeric, ground coriander, lemon juice, salt, red colouring and oil, and beat so that all the ingredients are �well mixed together.
3. Cover the chicken quarters with the spice mixture and leave to marinate for about 3 hours.
4. Preheat the oven to 240°C/475°F/Gas 9. Transfer the chicken pieces to an ovenproof dish.
5. Bake in the preheated oven for 20 - 25 minutes, or until the chicken is cooked right through and browned on top.
Remove from the oven, transfer to a serving dish and garnish with the salad leaves, lime and tomato.
Cook's Tip
The red food colouring gives this dish its traditional appearance, but it can be omitted if wished.
serving amount
serves 4
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
