4 large chicken portions
2 tablespoons lime or lemon juice
2 cloves garlic, skinned and crushed
1 teaspoon chilli powder
salt and pepper
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 inch of fresh root ginger, peeled and chopped
4 tablespoons natural yoghurt
2 teaspoons garam masala
½ teaspoon red or orange food colouring
50ml ghee or melted butter
Shredded lettuce, onion rings and lemon wedges, to serve
Cut each chicken portion in to half and remove any
skin, slash each piece of chicken in several places with a sharp
In a bowl mix together lime or lemon juice, garlic, salt and pepper.
Rub all over the chicken, then place in a dish and set aside while
preparing the other ingredients.
Grind the cumin and coriander seeds. Place in to a bowl and mix
with the yoghurt, garam masala and food colouring.
Brush the marinade all over the chicken, working in to the cuts
in the flesh. Cover the dish and place in fridge for 24 hours.
When ready to cook, place the chicken pieces on a rack in a roasting
tin. Pour in enough water under the rack to just cover the bottom
of the tin. Brush the ghee over the chicken, then roast in the oven
at 200 oc for 1 hour turning after 30 minutes, basting with the
liquid from the bottom of the tin.
To serve, arrange the lettuce and onion rings on a plate, place
the chicken on top asnd garnish with lemon wedges, serve hot.