|
1.5kg chicken pieces juice of half a lemon
1/2 tsp salt
1/4 tsp cardamom seeds
2 tsp cumin seeds
1 tsp fennel seeds
3 tsp grated fresh ginger
3 cloves garlic, crushed
1 tsp chili powder
200g plain yoghurt
1 tbsp butter, melted
Minted Yoghurt:
200g plain yoghurt
1 tbsp chopped fresh mint
1 tsp sugar
1/4 tsp salt |
|
Method :
Remove
the skin from the chicken and make a few cuts in the flesh with a
sharp knife. Rub the combined lemon juice and salt into the chicken.
Heat a small frying pan; add the cardamom, cumin and fennel seeds
and dry-fry over high heat for 2 minutes or until fragrant. Transfer
to a large bowl and add the ginger, garlic, chili and yoghurt. Stir
to combine; add the chicken pieces, cover and chill overnight.
Preheat the oven to 210C and lightly brush an oven tray with oil.
Put the chicken on the tray, brush with melted butter and cook for
45 minutes.
To make
Minted Yoghurt: Put the yoghurt, mint, sugar and salt in a bowl, mix
together and serve with the chicken pieces.
Serves 4-6
#Ads - Get the above cooking ingredients here at discounted price
|
