2 TBSP fresh lemon juice
1/2 tsp salt
2 TBSP garlic-ginger paste**
1/3 c plain yogurt
2 TBSP heavy cream
1 TBSP peanut oil
1 tsp garam masala*
1 tsp dried fenugreek leaves (if you can find them in the super market)
1/2 tsp cumin
1 tsp paprika
1/4 tsp cayenne pepper
1/8 tsp tumeric
1 TBSP melted butter for basting-to help with garnish
1/4 c scallions chopped-garnish
Score the chicken by cutting slits into the meat 1/2 in deep, several over each piece (it helps it marinade to the bone and spread).
Mix together the salt and lemon juice. Rub all over the chicken getting into each cut to release the flavor. Marinate for 2 hours.
Mix together in a medium bowl ginger-garlic paste, yogurt, cream, garam masala, fenugreek leaves and cumin.
Heat the oil in a medium sauce pan until almost smoking. Remove from the heat and add the paprika, cayenne pepper and tumeric. Mix the spiced oil and when cooled add into the yogurt mixture. Rub the yogurt mixture all over the chicken and mariante for another 8 hours.
Grill over medium heat on BBQ or broil in oven on medium until done. Baste with melted butter and add scallions if desired. Serve with Spicy Potatoes with Onions and Tomatoes.
1/3 c cinnamon
1/3 c pepper
1/4 c cardamom
1/4 c cloves
Toast all spices together in a skillet over medium heat until heated through. Makes 5 1/2 cups
1 c ginger, quartered
1 c garlic cloves, peeled
3 TBSP water (more or less)
Blend in food processor. Makes 1 1/2 cups