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[Poultry and Game]
1 x 1.35kg/3lb chicken, jointed
into 8 pieces and skinned
4 cloves of garlic, crushed
290ml/½ pint plain
low fat yoghurt
1 heaped teaspoon of the
following:
ground coriander
ground cumin
ground fenugreek
sweet paprika pepper
ground ginger
¼ teaspoon chilli powder
¼ teaspoon dry English mustard
TO SERVE
plain yoghurt
lemon wedges
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Cut a few slashes in the flesh
of each chicken piece.
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Mix the garlic, yoghurt and
spices together in a large bowl. Add the chicken to the spice mixture, mix
well, cover and refrigerate overnight or for as long as possible.
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Preheat oven to 200°C/400°F/
Gas mark 6. Put the chicken pieces on a rack in a roasting pan and bake for
1 hour. The chicken should get very brown but not burnt - it may be
necessary to cover it with foil halfway through cooking in order to prevent
it from burning.
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Serve with yoghurt and lemon
wedges.
NOTE: This can also be made using
strips of chicken breast they should be marinated in the spice mixture for 1
hour and then grilled for 10 minutes.
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