This is a North Indian recipe from "Foods of The Orient: India" cookbook by Sharmini Tiruchelvam, first published by Marshall Cavendish Books Ltd in 1978. It is a family favorite that my dad has been cooking for us for more than 20 years and produces the most delicious succulent chicken you can prepare without requiring a Tandoor oven.
2kg (4lb) whole skinned chicken
1 tsp salt
1/2 juice of a lemon
2 green chillies
250ml (1 cup) natural yogurt
1/2 bunch coriander leaves
5cm (2") fresh ginger root
4 garlic cloves
50g (2 tbsp) butter
Serves: 4
Preparation and cooking time: 9.75 hours
Prick chicken all over then rub with salt, lemon juice and chillies. Put into a large bowl and set aside for 30 mins.
Combine the yogurt, finely chopped coriander leaves, the peeled and chopped ginger and crushed garlic. Rub the mixture all over the chicken. Cover and set aside for 8 hours.
Preheat oven to 200 degrees (C).
Melt the butter and pour half into a roasting pan. Put the chicken and marinade into the pan and into the oven. Roast for 20 mins. Reduce the heat to 180 degrees (C) and roast the chicken a further 30 mins or until cooked through and tender basting frequently with the remaining butter. Remove from the oven.
Transfer the chicken to a warmed serving dish. Put the pan over moderate heat and bring the juices to th boil, stirring constantly. Boil for about 5 mins or until they have thickened. Pour the sauce over the chicken and serve at once.
Hints:
- Marinade also works well for chicken breasts or BBQ chicken kebabs. Simply cut chicken into large chunks, marinade, place on skewers and grill.
- Add a touch of tumeric to give the chicken a lovely yellow hue.
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