- 10 pieces (1 kg (2.2 lb) Chicken, legs and thighs
Grind to a smooth paste:
1 Onion, medium-sized, chopped
1 1/2 tsp (1 1/2 inch piece) Ginger (adrak), minced
1 1/2 tsp (9 cloves) Garlic (lasan), minced
3 - 4 Green chillies, minced
1/2 cup (7 1/2 g) Green coriander (hara dhaniya), chopped
1/4 tsp Black pepper (kali mirch) powder
1/2 tsp (1 g) Cumin (jeera) seeds, powdered
1 tsp (2 g) Garam masala
2 tsp (8 g) Salt
3 tbsp (45 ml) 1 1/2 fl oz Lemon (nimbu) juice
4 tbsp (60 ml) 2 fl oz Vegetable oil
1 1/2 tsp (1 1/2 inch piece) Ginger (adrak), minced
1 1/2 tsp (9 cloves) Garlic (lasan), minced
3 - 4 Green chillies, minced
1/2 cup (7 1/2 g) Green coriander (hara dhaniya), chopped
1/4 tsp Black pepper (kali mirch) powder
1/2 tsp (1 g) Cumin (jeera) seeds, powdered
1 tsp (2 g) Garam masala
2 tsp (8 g) Salt
3 tbsp (45 ml) 1 1/2 fl oz Lemon (nimbu) juice
4 tbsp (60 ml) 2 fl oz Vegetable oil
method
1. Prick the chicken pieces with a fork.
2. Marinate the chicken in the ground spice paste for at least 4 hours.
3. Heat the oil in a frying pan; saute the chicken on high heat for 5 minutes, turning once. Lower heat, and cook covered till tender.
4. Retain some gravy, or if preferred, uncover the pan and fry the chicken until brown. Serve with grilled potatoes and tomatoes.
5. Alternatively, brush the marinated chicken with a little oil and grill or cook in a hot oven (200°C / 400°F) till tender and brown.
6. Serve with lemon wedges and a crisp salad.
2. Marinate the chicken in the ground spice paste for at least 4 hours.
3. Heat the oil in a frying pan; saute the chicken on high heat for 5 minutes, turning once. Lower heat, and cook covered till tender.
4. Retain some gravy, or if preferred, uncover the pan and fry the chicken until brown. Serve with grilled potatoes and tomatoes.
5. Alternatively, brush the marinated chicken with a little oil and grill or cook in a hot oven (200°C / 400°F) till tender and brown.
6. Serve with lemon wedges and a crisp salad.
serving amount
serves: 4
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