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Asian Recipes
Chicken Masala
INGREDIENTS
8 chicken thighs (boneless & skinless)
2 tsp amchoor (dried mango powder)
1 tsp fenugreek
1 tsp dried mint
1 tsp garlic (chopped)
1 tsp ginger (chopped)
2 tsp ground cumin
2 tsp garam masala
2 tbsp corn oil
4 tbsp lemon juice
2/3 cup plain yogurt
salt
cilantro springs (garnis)
tomato wedges
pappadams
PREPARATION
In a bowl, combine the following: yogurt, corn oil, lemon juice,
cumin, garam masala, garlic, ginger and a dash of salt.
Whisk everything together well.
Using an over-proof baking dish, place chicken thighs flat side
by side.
Pour marinade over chicken, covering everything well, refrigerate
overnight.
Preheat oven to moderate heat.
Put baking dish with chicken in it into the oven and bake (45
minutes).
Remove chicken from dish, cut into bite size slices, spread
on a baking sheet.
In a small bowl, mix the following: fenugreek, amchoor and mint
well.
Add the dried mixture into the mariande and stir well.
Pour gently over chicken on baking sheet.
Return chicken to oven and bake (10 minutes).
Transfer to a serving platter, garnish with cilantro, pappadams
and tomato wedges.
