Yield: 1 Batch
|2½ pounds||Chicken; to 3 lb, cut in serving pieces|
|4 teaspoons||White vinegar|
|4 teaspoons||Lemon juice|
|3 \N||Inches peeled, fresh ginger|
|1 \N||Bulb of fresh garlic|
|1 pounds||Plain yogurt|
|1 teaspoon||Red pepper|
|2 teaspoons||Garam masala|
|1 teaspoon||Black pepper|
|2 tablespoons||Butter or margarine|
Meat should be at room temperature. Remove all skin and fat. Use a sharp knife to slash chicken pieces in several pieces (cut through to the bone). Mix vinegar with salt and lemon juice. Coat the chicken with the vinegar mixture.
Make a paste of ginger, onions and garlic in a mortar or food processor. Combine yogurt with onion paste, red pepper, garam masala and black pepper. Stir well to combine and add chicken. Cover and marinate at least 1 day, try 2 days. Let the chicken come to room temperature before grilling or baking at 350 F. for 40 minutes. Use melted margarine to drizzle over chicken as it cooks. Serve on a bed of rice.
The marinade can be used again.