  | | Serving : 4 | Calories : 260 calories per serving |
- 4 pieces bone-in chicken breast-halves and legs in any combination
- 2 tablespoons light vegetable or olive oil for basting
- Marinade:
- 3/4 cup plain yogurt
- 2 tablespoons lemon juice
- 4 cloves garlic, peeled
- 1 small piece of peeled, fresh ginger
- 1 tablespoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon red food coloring (optional)
- 2 tablespoons yellow food coloring (optional)
- Coarse salt to taste
 | | Perparation Time : 18 hours | Cooking Time : 15 mins |
- Pull the skin off chicken pieces and trim fat.
- Prick the flesh and make diagonal slashed, 1-inch apart using a paring knife, and set it aside in a bowl.
- Mix all the ingredients of the marinade in an electric blender or a food processor and process until thoroughly pureed.
- Pour the marinade over chicken, toss and rub, to coat thoroughly. Cover and refrigerate for 8 hours or overnight.
- Preheat oven to 260 degrees C. Place chicken in a single layer over a rack positioned in sheet pan.
- Bake in the middle of the oven for 25 minutes, basting once with marinade juices and oil, or until cooked. Serve immediately.
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