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Ingredient
- chicken quarters - 4 pieces,
skinned
- natural low fat yogurt - 175ml
/ ¾ cup
- garam masala - 5ml / 1
teaspoon
- ginger pulp - 5ml / 1 teaspoon
- garlic pulp - 5ml / 1 teaspoon
- chili powder - 7.5ml / 1½
teaspoon
- ground turmeric - 1.5ml / ¼
teaspoon
- ground coriander - 5ml / 1
teaspoon
- lemon juice - 15ml / 1
tablespoon
- salt - 5ml / 1 teaspoon
- red food coloring - few drops
- oil - 15ml / 1 tablespoon
- mixed salad leaves and lime
wedges, to garnish
Method
- Rinse and pat dry the chicken
quarters. Make two deep slits in the flesh of each piece, place
in a dish and set aside.
- Mix together the yogurt, garam
masala, ginger, garlic, chili powder, turmeric, coriander,
lemon juice, salt, red food coloring and oil, and beat so that
all the ingredients are well combined.
- Cover the chicken quarters
with the spice mixture and leave to marinate for 3 hours.
- Preheat the oven to
240˚C/475˚F/Gas 9. Transfer the chicken pieces to an ovenproof
dish.
- Bake the chicken in the oven
for 20 - 25 minutes or until the chicken is cooked right through
and evenly browned on top.
- Remove from the oven, transfer
to a serving dish and garnish with the salad leaves and lime
wedges. Serve 4.
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