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Thursday, 30 October 2014

Indian Spiced Chicken

Another old family favourite. Great for a do ahead and can be increased. This dish is not hard although it looks time consuming because of the spices, but it isn't. A real crowd pleaser !

You could cook them on the barbecue but the marinade will burn. So place them in  a foil tray and roast them in the barb with the lid closed.

2 whole chickens approx Size 12 or cut up or 2 kilos thigh cutlets
200 gram natural Yoghurt
2 medium onions
4 cloves Garlic crushed
3cm piece of Fresh ginger grated
1 teaspoon ground Cumin
2 teaspoons ground Coriander
2 teaspoons ground Paprika
1/2 teaspoon ground Turmeric
1 teaspoon of ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon black pepper

Rinse the chicken and pat dry. Fry the onions until golden, add the garlic and ginger and fry for a minute, stirring constantly. Lower the heat and add all the spices and cook for a further minute, continuing to stir.
Remove from the heat and cool.
When cooled mix into the yoghurt.
This is the marinade.
Spread over the chicken and leave overnight.
If you have chicken pieces you can place them into a plastic bag with the yoghurt mixture, its very easy to mix and cover all the chicken pieces that way.
Roast on a medium heat.
Serve with basmati rice, yoghurt and spicy red lentils or a coriander and cashew nut pesto would make it really special.
Or a coriander and tomato salsa.
1 red onion
2 chopped tomatoes
2 teaspoons sugar
2 tablespoons finely chopped coriander leaves

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