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Indian
Food Recipes - Chicken in Lemon and Yoghurt Indian Recipe
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Poultry Recipes -
Chicken in Lemon and Yoghurt
Ingredients
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1 chicken, skinned
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salt
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10
ml/2 tsp paprika
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juice of 3 lemons
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5 ml/1 tsp
saffron strands
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30 ml/2 tbsp hot water
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20 ml/4 tsp coriander
(cilantro) seeds
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10 ml/2 tsp cumin seeds
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5 ml/1 tsp ground turmeric
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1.5 ml/1/4 tsp chili powder
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30 ml/2 tbsp garam masala
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450
ml3/4 pt/2 cups natural (plain) yoghurt
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30 ml/2 tbsp oil
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5 doves
garlic
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2.5 cm/1 in
ginger root, chopped
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1 green chili, chopped
Method:
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Cut slits allover the
chicken. Rub with salt and paprika and
squeeze over the lemon juice. Leave to
marinate for 30 minutes. Soak the saffron
strands in hot water for 15 minutes.
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Dry roast the coriander and
cumin seeds, turmeric, chili powder and garam
masala for 1 minute. Puree the yoghurt, oil,
garlic, ginger, chili and saffron water.
Spread
this paste over the chicken, cover with foil and
leave to marinate in the fridge overnight. Place
the chicken in a greased baking tray and pour
over the marinade.
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Roast in a
preheated oven at 200°C 4000F/gas mark 6 for 15
minute. Reduce
the heat to 180°C/350°F/gas mark 4 and cook for a
further 40 minutes until the chicken is dark red and
cooked through.
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