2 1/2 lb chicken pieces (legs or breasts, skinned)

1 tsp salt

3 tbsp lemon juice

For the marinade:

3/4 pint plain yoghurt

1/2 onion, coarsely chopped

1 garlic clove,chopped

1 in piece of fresh root ginger,chopped

1-2 hot green chillies,roughly sliced

2 tsps garam masala

lime or lemon wedges,to serve

1. Cut each chicken leg into 2 pieces and each breasts into 4 pieces. Make 2 deep slits crossways on the meaty parts of each leg and breast piece. The slits should not start at an edge and should be deep enough to reach the bone. Spread the chicken pieces out on 2 large platters. Sprinkle one side with half the salt and half the lemon juice and rub them in. Turn the pieces over and repeat on the second side. Set aside for 20 minutes.

2. Meanwhile, make the marinade: combine the yoghurt,onion,garlic,ginger,chillies and garam masala in a blender or food processor and blend until smooth. Strain the paste through a coarse sieve into a alrge bowl,pushing through as much liquid as you can.

3. Put the chicken and all its accumulated juices into the bowl with the marinade. Rub the marinade into the slits in the meat,then cover and refrigerate for 8-24 hours. Preheat the oven to its maximum temperature and set a shelf in the top third of the oven where it is hottest. Remove the chicken pieces from the marinade and spread them out in a single layer on a large, shallow baking tray. Bake for 20-25 minutes. until, cooked through. Lift the chicken pieces out of their juices and serve with lime or lemon wedges.


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