Title: Chicken In Yogurt ("Murghi Dehin")
Categories: Chicken, Indian
Yield: 4 Servings
1 1/2 kg Roasting chicken, skinned,
- and cut up into serving
- pieces
5 tb Parsley or coriander
- leaves; chopped
MMMMM--------------------------MARINADE-------------------------------
35 cl Natural yogurt
1 lg Sweet red pepper; grated or
- pounded
1 ts Paprika
1 Ginger root piece (5 cm);
- grated
3 Green chilies; crushed
16 cl Garlic; crushed
1 ts Salt
Prick the chicken pieces all over with a sharp fork. Beat the yogurt
and make a marinade with the sweet pepper, paprika, ginger root,
chilies, garlic, and salt. The garlic is not excessive; yogurt takes
care of its pungency. Marinate the chicken in a cold place or
refrigerator for 10 to 12 hours, turning the pieces from time to time.
Heat a heavy saucepan until the metal is very hot. Almost "throw" in
the chicken and marinade so that it makes a light splash, producing
steam. (Please be very careful here) Stir in the parsley or coriander
leaves, cover immediately. Cook on high heat for about 5 minutes,
then on medium heat until the yogurt is all dry except for about two
table spoons or so at the bottom. Do not let this get brown. Stir the
chicken to coat it evenly. Serve hot with all the scrapings from the
pan.
