Chicken Masala
Masala dishes are an Indian speciality; this chicken masala recipe is a fine combination of herbs, spices, fruit and nuts. Masala is normally served with rice.
Ingredients
- 2 chickens each weighing 2 1/4 lbs
- 2 walnut-sized pieces fresh root green ginger
- 2 garlic cloves
- 1 tsp salt
- 1/2 tsp ground cardamon
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 2 tbsp lemon juice
- 5 oz set yogurt
- 4 oz blanched almonds
- 1/2 cup seedless sultanas golden raisins
- 1 oz butter
- 8 floz water
Instructions
- Peel ginger and garlic, place in liquidiser with salt, cardamon, cinnamon, cayenne pepper and lemon juice; blend to a smooth masala paste.
- Wash and dry chickens, cut in half and lay, cut side down, in heavy metal pan. Spread masala paste over them.
- Liquidise yogurt with almonds and washed sultanas, then pour this mixture over chickens.
- Melt butter and sprinkle over chickens. Cover with aluminium foil and leave to marinate for 2 hours at room temperature.
- Preheat oven to 200°C (400°F) gas mark 6. Pour 125 ml (4 fl oz) 1/2 cup water around chickens, cover and cook for 20 minutes in oven.
- Reduce temperature to 175° (325°F) gas mark 3, remove foil and roast chickens for 30 minutes longer, adding more water if required.
- Serve chickens in the sauce, accompanied by rice prepared with saffron and paprika.
Calories: 744 kcal
Carbohydrates: 16 g
Protein: 49 g
Fat: 54g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 232 mg
Sodium: 615 mg
Potassium: 776 mg
Fiber: 3 g
Sugar: 9 g
Vitamin A: 2359 IU
Vitamin C: 9 mg
Calcium: 113 mg
Iron: 4 mg