Free Cooking Recipes

This dish can be prepared a day or two in advance and left, chilled, to marinate. It is equally good hot or cold, and served simply with a tomato and onion salad and freshly baked naan bread. The chicken can also be barbecued.

SERVES 4 TO 6
6 boned chicken thighs, skinned
6 chicken drumsticks
30 ml/2 tbsp lemon juice
150 g/5 oz natural yogurt
2 cloves garlic. crushed
15 ml/1 tbsp tomato purée (paste)
5 ml/1 tsp ground cardamom
5 ml/1 tsp chilli (chit) powder
5 ml/1 tsp ground cumin
5 ml/1 tsp paprika
2.5 ml/1/2 tsp grated fresh ginger
YOGURT DRESSING
34 cup/150 m1/1/4 pt natural yogurt
15 ml/1 tbsp chopped spring onions (scallions)
15 ml/1 tbsp chopped fresh mint
1.5 ml/1 tbsp chopped fresh coriander (cilantro)
salt and freshly ground black pepper
Oven temperature: 180 °C/350 °F/Gas 4

Directions:

1. Make several small incisions with the tip of a sharp knife in the chicken. Brush with the lemon juice.
2. In a large bowl, blend together the yogurt, garlic, tomato purée (paste), ground spices and grated ginger. Add the chicken and mix well. Cover and leave to marinate for at least 6 hours, but preferably overnight.
3. To make the yogurt dressing, mix all the ingredients thoroughly, season and chill until needed.
4. Line an ovenproof dish with foil, place chicken and marinade in the dish, cover and bake for 45 minutes or until the chicken is tender.
5. Remove foil and cook for a further 15 minutes or until browned. Accompany with the yogurt dressing.