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rj_andersonYou asked for it, you got it...
SPICY ROAST CHICKEN
(from What's Cooking: Indian by Shehzad Husain)
"This chicken dish, ideal for dinner parties, is cooked in the oven -- which is very rare in Indian cooking. The chicken can be boned, if desired."
RJA's Note: I have this on good authority from several guests that it's absolutely delicious -- crispy and tender, savoury without being hot. And although the list of ingredients may seem long, it's really quite simple to make.
Serves 4
INGREDIENTS:
1/4 cup ground almonds
1/3 cup shredded coconut
2/3 cup oil (I *never* use this much)
1 medium onion, finely chopped
1 tsp chopped fresh ginger root
1 tsp crushed garlic
1 tsp chili powder
1 1/2 tsp garam masala (this spice mixture should be easy to find at any bulk food store)
1 tsp salt
2/3 cup plain yogurt
4 skinless chicken quarters (I use legs with back attached)
salad greens, to serve
To garnish:
fresh cilantro leaves
1 lemon, cut into wedges
1. In a heavy-based saucepan, dry-fry the ground almonds and coconut and set aside. (Basically just keep stirring them over medium heat until they are toasted but not burned.)
2. Heat the oil in a skillet (I usually use about 2 tbsp. instead of the 2/3 cup the recipe calls for) and fry the onion, stirring, until golden brown.
3. Place the ginger, garlic, chili powder, garam masala, and salt in a bowl and mix with the yogurt. Add the toasted almonds and coconut and mix well.
4. Add the onions to the spice mixture, blend, and set aside.
5. Arrange the chicken quarters in the bottom of an ovenproof dish or pan. Spoon the onion and spice mixture over the chicken sparingly.
6. Cook in a preheated oven at 425F for 35-45 minutes. Check that the chicken is cooked thoroughly by piercing the thickest part of the meat with a sharp knife -- the juices will run clear when the chicken is cooked through. Garnish with the cilantro and lemon wedges and serve with salad greens.
Yum!
SPICY ROAST CHICKEN
(from What's Cooking: Indian by Shehzad Husain)
"This chicken dish, ideal for dinner parties, is cooked in the oven -- which is very rare in Indian cooking. The chicken can be boned, if desired."
RJA's Note: I have this on good authority from several guests that it's absolutely delicious -- crispy and tender, savoury without being hot. And although the list of ingredients may seem long, it's really quite simple to make.
Serves 4
INGREDIENTS:
1/4 cup ground almonds
1/3 cup shredded coconut
2/3 cup oil (I *never* use this much)
1 medium onion, finely chopped
1 tsp chopped fresh ginger root
1 tsp crushed garlic
1 tsp chili powder
1 1/2 tsp garam masala (this spice mixture should be easy to find at any bulk food store)
1 tsp salt
2/3 cup plain yogurt
4 skinless chicken quarters (I use legs with back attached)
salad greens, to serve
To garnish:
fresh cilantro leaves
1 lemon, cut into wedges
1. In a heavy-based saucepan, dry-fry the ground almonds and coconut and set aside. (Basically just keep stirring them over medium heat until they are toasted but not burned.)
2. Heat the oil in a skillet (I usually use about 2 tbsp. instead of the 2/3 cup the recipe calls for) and fry the onion, stirring, until golden brown.
3. Place the ginger, garlic, chili powder, garam masala, and salt in a bowl and mix with the yogurt. Add the toasted almonds and coconut and mix well.
4. Add the onions to the spice mixture, blend, and set aside.
5. Arrange the chicken quarters in the bottom of an ovenproof dish or pan. Spoon the onion and spice mixture over the chicken sparingly.
6. Cook in a preheated oven at 425F for 35-45 minutes. Check that the chicken is cooked thoroughly by piercing the thickest part of the meat with a sharp knife -- the juices will run clear when the chicken is cooked through. Garnish with the cilantro and lemon wedges and serve with salad greens.
Yum!
