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RKT Sanskriti 2018 North Dallas Mortgage

By: Roopa
Region: Indian
Dish:Non Vegetarian - Chicken
Diffculty: 4 to 6


1 whole fryer chicken cut up, or 6 to 8 pieces
1 cup plain yogurt (fat free or lowfat)
1 2-inch x 2-inch piece of fresh ginger
1 head of fresh garlic (about 10 cloves), peeled
2 tablespoons lemon juice
1/2 teaspoon salt, or to taste
1 jalapeno pepper
1 bunch of mint
1 small bunch of cilantro
1 tablespoon ground roasted cumin
1 teaspoon garam masala


Cut whole chicken in half. Separate leg quarters from breasts. Wash chicken and trim all fat, including skin. Slit breasts and leg quarters to the bone to allow marinade to seep in. Place chicken pieces in a shallow baking dish.

In a blender, combine yogurt, ginger, garlic, lemon juice, salt, jalapeno pepper, mint, cilantro, cumin and garam masala. Pour marinade over chicken pieces, to coat. Cover and refrigerate at least two hours, preferably overnight.

Chicken may be grilled, baked or broiled. If using a grill, cook chicken over medium heat, basting occasionally with marinade, until done. If baking, preheat oven to 350 degrees and bake in a shallow baking dish 45 to 55 minutes or until done. If broiling, place chicken on broiler pan or rack, place pan about six inches from broiler. Broil until top side of chicken browns, marinating occasionally to keep meat from drying out. Turn chicken pieces and repeat, cooking until pieces are golden brown. Chicken is done when breast meat reaches an internal temperature of 170 degrees and dark meat reaches an internal temperature of 180 degrees.

Serve over rice with lemon wedges and stir-fried vegetables.

Preparation tip: Reserve some unused marinade for fresh vegetables, such as multicolored bell pepper strips, potatoes, or chunks of zucchini. Coat the chopped vegetables in the reserved marinade and then stir fry the vegetables to use as a side dish.

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