Yield: 4 Servings
|1||Whole chicken; cut into pieces|
|1 teaspoon||Garlic; crushed|
|1 teaspoon||Ginger; crushed|
|Salt to taste|
|1 small||Onion; grated|
|¼ teaspoon||Garam masala|
|2 teaspoons||Tomato paste|
submitted by: zarina@... (Zarina Alloo, Minneapolis, MN) Prepare the marinade by mixing all the ingredients. Coat chicken pieces with the marinade, cover and refrigerate overnight or at least 4 hours.
Remove chicken on to a greased baking tray and bake in a pre-heated oven at 350 degrees for an hour. Turn and baste the chicken with juices from marinade from time to time.
Serve hot with naan or bread and a salad.
Variations to Chicken Tikka:
(1) Use the basic Chicken Tikka recipe, but instead of garam masala, use: 1 tsp ground coriander, ¾ tsp ground cumin, tsp ground cardamom, tsp black pepper, ¼ tsp ground cinnamon, ⅛ tsp ground cloves, 1 Tbsp paprika and tsp cayenne pepper. Also, omit green chilies and add 1 Tbsp lemon juice.
(2) Use the basic Chicken Tikka recipe, but before baking the chicken, arrange the following vegetables (all thinly sliced) over and around the chicken pieces: 2 large onions, 2 green peppers, 2 large tomatoes and 2 large potatoes.
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 8 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, .