Poultry Recipes - Chicken in Lemon and Yoghurt

Ingredients

• 1 chicken, skinned

• salt

• 10 ml/2 tsp paprika

• juice of 3 lemons

• 5 ml/1 tsp saffron strands

• 30 ml/2 tbsp hot water

• 20 ml/4 tsp coriander (cilantro) seeds

• 10 ml/2 tsp cumin seeds

• 5 ml/1 tsp ground turmeric

• 1.5 ml/1/4 tsp chili powder

• 30 ml/2 tbsp garam masala

• 450 ml3/4 pt/2 cups natural (plain) yoghurt

• 30 ml/2 tbsp oil

• 5 doves garlic

• 2.5 cm/1 in ginger root, chopped

• 1 green chili, chopped

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Method:

1. 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.

2. 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.

3. 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.