2 pounds chicken; drumsticks or
-- breasts or thighs
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon garam masala -- *
1 ginger -- fresh 1/2" piece
1/2 teaspoon coriander seeds -- ground
4 garlic cloves
1/2 teaspoon cumin seeds -- ground
1/2 cup yogurt -- plain
1 dash lemon juice
salt -- to taste
Instructions:
* I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 inch
cinnamon sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin
seeds all ground together Skin the chicken, wash & pat dry with paper
towel. Make deep cuts on the surface with a knife. Mince or grate
ginger and garlic. Transfer to a small bowl and add the spices. Mix
well, then rub the paste into the chicken and let marinate several
hours in refrigerate. Cook chicken on grill or in broiler (30 minutes
for legs), basting with leftover marinade and turning to ensure even
cooking. Serve with a dash of lemon juice. Serves: 4-6 Source: "From
Bengal to Punjab: The Cuisines of India"
