Chicken Masala

Ingredients for 4 servings:

• 1 large chicken (1.2 kg)
• 2 garlic cloves
• 1 piece(s) ginger, approx. 5 cm
• 3 chili peppers, green
• 2 tbsp oil
• 1 tbsp natural yogurt
• 2 tsp Indian spice mix (Garam Masala)
• 1 tsp cumin
• 1 tsp coriander, ground
• 1 tsp turmeric
• ½ tsp salt
• 400 g tomatoes
• 1 lemon(s) (organic)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

spicy

Rinse the chicken with cold water, pat dry, and divide into breast, leg, and wings. Halve the breast pieces crosswise. Peel the garlic and ginger. Halve the chili lengthwise and deseed (it’s best to wear kitchen gloves when doing this). Finely chop the garlic, ginger, and chili and process into a paste in a food processor, blender, or mortar with 1 tablespoon of oil, the yogurt, the spices, and salt. Brush the chicken pieces with the spice paste, cover, and marinate for 1 hour. Place the meat in an ovenproof dish and drizzle with the remaining oil. Bake in a preheated oven at 180°C (350°F), fan oven at 160°C (220°F) for 45-50 minutes. Rinse the tomatoes and lemon and pat dry. Serve the chicken masala with tomato quarters and lemon wedges. Tip: Squeeze lemon juice over the chicken masala before eating. Serve with geelrys (South African yellow rice).