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Categories:
chicken ginger root red chili powder turmeric powder color ground cumin carton yogurt ground coriander seed lemon juice butter salt
Viewed: 42 - Published at: 6 years agoIngredients
- 1 to 2 lb. frying chicken
- 1-inch ginger root
- 1 tsp. red chili powder
- 1/2 tsp. turmeric powder
- 10 drops red food color
- 1 tsp. ground cumin seed
- 1 small carton yogurt
- 1 tsp. ground coriander seed
- 2 Tbsp. lemon juice
- 3 Tbsp. butter
- salt to taste
Method
- Remove skin from cut-up chicken; prick skin and salt well.
- Mix all ingredients into the yogurt except food coloring, cumin seed and butter.
- Put large gashes into the chicken and smear yogurt mixture well into the chicken.
- Cover with remaining yogurt mixture and let stand 8 to 10 hours.
- (Can be prepared night before.) Remove the chicken from the yogurt paste but don't throw away as you will baste the roasting chicken with it.
- Heat oven to 400° and put chicken on a well-greased pan and cook for 10 minutes.
- Remove from oven and baste well first with yogurt mixture and then a paste of the cumin, red food coloring, butter and a little chili powder and lemon juice.
- Return to oven.
- Do this 3 to 4 times while baking.
- This takes 40 to 50 minutes.
- Serve on bed of yellow rice garnished with lemon wedges, sliced tomatoes and onion rings.
