2 lb Chicken;drumsticks --
Breasts
Or thighs
1 ea Ginger -- fresh 1/2" piece
4 ea Garlic cloves
1/2 c Yogurt -- plain
Salt -- to taste
1/4 ts Cayenne pepper
1 ts Paprika
1/2 ts Garam masala -- *
1/2 ts Coriander seeds -- ground
1/2 ts Cumin seeds -- ground
1 ds Lemon juice
* I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom
pods, 4 i' cinnamon sticks, 1 Tbsp whole cloves, 1 tsp
peppercorns & 1 tsp cumin seeds all ground
together
Skin the chicken, wash & pat dry with paper towel.
Make deepcuts on the surface with a knife. Mince or
grate ginger and garlic. Transfer to a small bowl and
add the spices. Mix well, then rub the paste into the
chicken and let marinate serveral hours in
refrigerate. Cook chicken on grill or in broiler (30
minutes for legs), basting with leftover marinade and
turning to
ensure even cooking. Serve with a dash of lemon juice.
Serves: 4-6 Source:_From Bengal to Punjab: The
Cuisines of India_ posted by Anne MacLellan
