Kitchen Converter

Food Glossary
FacebookBecome a fan on Facebook
TwitterFollow us on Twitter
Twice marinated spicy green chicken<

Twice marinated spicy green chicken

Submitted By:

Background Info:
I consider myself to be the most fortunate of cooks as my brother in laws mum is Indian and has taught me to cook authentic Indian food for thirty years.
Marinating the chicken twice for this dish makes the meat incredibly tender and also gives it a fantastic depth of flavour. It is a cinch to prepare and cook. You can adjust the heat to suit milder pallets and in summer it makes a splendid picnic dish with which you can serve a mixed salad.

No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Whizz the garlic, ginger, salt and lemon in a processor. Using hands mix thoroughly into the chicken. Refrigerate for an hour.

Meanwhile, prepare the second marinade. Place the chillis,herbs, yogurt, garamasala and olive oil in the processor and whizz for about twenty seconds. Pour the mixture over the chicken and stir thoroughly to incorporate. Leave this is in the fridge for another hour.
Pre-heat the oven to 200oc.

Pour the mixture into an oven proof dish and cover with foil. Cook in the centre of the oven for about fifteen minutes.

Test a piece of chicken before removing. It should be beautifully soft and bursting with flavour.

I like to serve this with basmati rice, tomato chutney and some naan bread.

1 kg skinned and boned chicken thigh meat, cubed.
4 fat cloves of garlic
1 inch ginger
juice of a lemon
50g natural yogurt
2 tbs garamasala
a handful each of coriander and parsley leaves
8 mint leaves
4 tbs olive oil
3 birds eye chillis
flat tsp salt

Recommended Wine:
White : Sauvignon Blanc