Ingredients: 1 (1.3kg) chicken, cut into serving pieces, skinned and trimmed of all visible fat; 1/2 cup plain yogurt; 2 tablespoons fresh lemon juice or malt vinegar; 1 tablespoon minced garlic; 1 tablespoon peeled and grated or crushed ginger root; 1 tablespoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon cayenne pepper; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground cloves; 1/4 teaspoon fresh-ground black pepper; 2 teaspoons salt; vegetable oil; fresh cilantro sprigs for garnish; slices of cucumber; red (Spanish) onion; tomato and lemon for garnish.
Preparation: Using a sharp knife, score the chicken to allow absorption of the marinade. Place the chicken in a nonreactive large, shallow dish. In a bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.)
Remove the chicken from the refrigerator at least 30 minutes before cooking. The chicken may be grilled or roasted. Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and grill, covered, with the vents open, turning 3 or 4 times, for 45 minutes or until the juices run clear when a piece near the bone is pierced with a knife.
If roasting, preheat the oven to 220 degrees Celsius. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
Serve with sprigs of cilantro and slices of cucumber, red onion, tomato and lemon.
Indian recipes:
Matar pulao
