2 small chickens (about 750 g each) o 1 kg of thighs
2 tablespoons of malt vinegar or lemon juice
1 1/2 teaspoons chili powder
1 1/2 teaspoons of sweet paprika
2 teaspoons of ground coriander
2 teaspoons of ground cumin
1 teaspoon of garam masala
1 tablespoon of ginger, grated fine
1 spoonful of garlic
1 teaspoon salt
1/3 cup of natural yogurt
3 tablespoons of melted ghee or oil
Wash chickens with cold running water. Dry them with absorbent paper.
Mix vinegar, the chile. paprika, cilantro. cumin, the garam masala, the ginger, garlic, salt and yogurt in a large glass or ceramic fountain.
With the scissors, remove the casing (leaving the bones of the thighs and wings) of chickens; then turn them around and flaten them. Make enough cuts on the skin and put them on a tray, bathe them well with marinade and rub them to penetrate the meat. Leave marinated well in the refrigerator for 4 hours.
Put the chickens on a cold, lightly oiled grill. Join them with melted ghee. Tie them over medium heat for a few 20 minutes, turning them around from time to time and bathing it with the marinade that goes over. Sriva chickens on a wooden board, accompanied by breads of the nan or chapatis type, lemon and onion wedges and tomato salad.
Prepare this dish just before serving. It is also delicious cold and can be stored in the covered refrigerator during 2 days. If you take the skin off the chicken, the flavor of the marinade spices will be able to penetrate much more into the meat.
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