Another recipe adapted from Madhur Jaffrey’s Curry Easy. I doubled the quantities of cumin and coriander, and increased the cooking time.
Serves 4
2tsp cumin seeds
2tsp coriander seeds
2tsp paprika
Cayenne pepper to taste
2 cloves garlic, placed in a mortar with salt and crushed
1 1/2tsp fresh ginger, grated
3tbsp Greek-style yoghurt
2tsp lemon juice or white wine vinegar
Salt to taste
Ground black pepper to taste
8 chicken pieces (thighs and/or drumsticks), skinned
Toast the cumin and coriander over a gentle heat in a small saucepan. Grind them in a mortar. Mix them with all the other ingredients (apart from the chicken) into a paste.
Choose an oven dish large enough to hold the chicken pieces in a single layer. Place in it, overlapping the sides equally, a piece of foil of at least double the size; lay the chicken pieces in it, and smear them all over with the spiced paste. Fold over the foil, and leave for a few hours or longer, refrigerated if necessary.
Bake the dish - still with the chicken enclosed in the foil - at gas mark 4/180C for 90 minutes, turning the chicken pieces once.
As I’ve noted before of a Madhur Jaffrey dish involving yoghurt, the yoghurt splits. No matter: you can spoon the spicy curds over the chicken, and the rest of the sauce around it.
Serves 4
2tsp cumin seeds
2tsp coriander seeds
2tsp paprika
Cayenne pepper to taste
2 cloves garlic, placed in a mortar with salt and crushed
1 1/2tsp fresh ginger, grated
3tbsp Greek-style yoghurt
2tsp lemon juice or white wine vinegar
Salt to taste
Ground black pepper to taste
8 chicken pieces (thighs and/or drumsticks), skinned
Toast the cumin and coriander over a gentle heat in a small saucepan. Grind them in a mortar. Mix them with all the other ingredients (apart from the chicken) into a paste.
Choose an oven dish large enough to hold the chicken pieces in a single layer. Place in it, overlapping the sides equally, a piece of foil of at least double the size; lay the chicken pieces in it, and smear them all over with the spiced paste. Fold over the foil, and leave for a few hours or longer, refrigerated if necessary.
Bake the dish - still with the chicken enclosed in the foil - at gas mark 4/180C for 90 minutes, turning the chicken pieces once.
As I’ve noted before of a Madhur Jaffrey dish involving yoghurt, the yoghurt splits. No matter: you can spoon the spicy curds over the chicken, and the rest of the sauce around it.
2 comments:
This is similar to the chicken in yoghurt recipe you posted in 2008, which I've made several times. The main difference is covering the meat in foil.
Is there a big difference between cooking in foil and cooking in a lidded casserole (like a Le Creuset)?
Good point - I'd forgotten that. And a good question, also, to which I'm not sure I have a convincing answer. Perhaps the more tightly packed parcel will retain more liquid. It may also cook at a lower temperature. Exposed meat in a casserole will often brown, but it won't when surrounded by foil.
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