© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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1 ½ tablespoons cumin seeds
1 ½ tablespoons black peppercorns
seeds from 3 black cardamom pods
seeds from 1 tablespoon green cardamom pods
1 teaspoon cloves
3 fresh hot green chillies, seeded and coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 ½ inch piece of fresh root ginger, peeled and coarsely chopped
1 ½ teaspoons salt
1 tablespoon mild chilli powder or paprika
2 tablespoons double cream
4 tablespoons sunflower oil
2 pounds of skinned chicken pieces
3 tablespoons ghee or melted unsalted butter
1 to 2 tablespoons chaat masala (see below)
4 lime wedges
Combine the cumin seeds, peppercorns, cardamom seeds and cloves and grind to a fine powder.
In a food processor combine the chillies, garlic cloves, root ginger, salt, chilli powder or paprika, double cream and sunflower oil then blend to a paste. Add the ground spices and mix thoroughly to form a marinade. Cut deep diagonal slashes into the chicken pieces and then mix with the marinade to achieve an even coating of marinade over the chicken and worked deep into the slashes. Refrigerate overnight or up to 48 hours. Remove the chicken from the marinade and shake off as much excess marinade as possible. Lay the chicken on a baking tray and baste with the ghee or melted butter.
Place the chicken in the top third of an oven preheated to its maximum temperature. Breast pieces will take 10 to 12 minutes to cook, legs and thighs 15 to 20 minutes.
Once cooked through, remove the chicken from the oven; sprinkle with the chaat masala and lime juice and serve immediately.
4 teaspoons lightly roasted and ground cumin seeds.
1 ½ tablespoons amchoor (ground mango powder)
2 teaspoons cayenne pepper
1 teaspoon finely ground black pepper
¾ teaspoon finely ground black salt
1 teaspoon salt
Mix all the ingredients thoroughly together ensuring that any lumps are broken up and store in a tightly lidded container.