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Garma
Garam More |
Rasoi |
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Ingredients:
Method Using
a sharp knife or scissors, remove the skin from the chicken and Cut
the chicken in half down the center and through the breast.
Cut each piece in half again. Make a few deep gashes diagonally
into the flesh. Mix the yogurt with the masala paste and
salt. Spread the chicken evenly with the yogurt mixture, spreading
some in to the gashes. Leave for at least 2 hours but
preferable overnight. Preheat
the oven to its hottest setting. Place the marinated chicken
quarters in a wire rack in a deep baking tray. Spread the chicken
pieces with any excess marinade, reserving a little for basting
halfway through the cooking time. Melt
the ghee and pour over the chicken quarters to seal the surface.
This helps to keep the center of the chicken moist during
the roasting time. Cook in the oven for 10 minutes at the
maximum heat, then remove, leaving the oven switched on. Baste
the chicken pieces with the remaining marinade. Return to
the oven and switch off the heat. Leave the chicken in the oven
for about 15-20 minutes without opening the door. Serve on a bed of lettuce and garnish with the lemon and onion rings. |
