Yield: 1 Batch
Measure | Ingredient |
---|---|
2½ pounds | Chicken; to 3 lb, cut in serving pieces |
4 teaspoons | White vinegar |
\N \N | Salt |
4 teaspoons | Lemon juice |
3 \N | Inches peeled, fresh ginger |
2 mediums | Onions |
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.