Rajasthani Chicken

Total Time: 14 hrs Preparation Time: 13 hrs Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 lbs boneless skinless chicken breasts (cut into serving pieces)
• salt
• 2 tablespoons lemon juice
• 5 tablespoons vegetable oil
• 1 large onion, peeled, cut in half lengthwise, then cut crosswise into fine half rings
• 8 large garlic cloves, peeled ans sliced crosswise
• 3 tablespoons blanched slivered almonds
• 2 inches cubes fresh ginger, peeled and minced
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground coriander
• 1/3 cup plain yogurt
• 3/4 teaspoon cayenne pepper

Recipe

• 1 spread the chicken out in a large plate in a single layer.
• 2 prick them thoroughly with a tip of a sharp knife and then sprinkle 1/4 teaspoon of salt and 1 tablespoon lemon juice over them.
• 3 turn the pieces over and prick them again with the knife and sprinkle the rest another 1/4 teaspoon salt and 1 tablespoon lemon juice.
• 4 rub the salt and lemon juice into the flesh.
• 5 put the chicken pieces in a bowl and set aside for 1 hour or more. turn the chicken over a few times during the period.
• 6 meanwhile, prepare the second marinade: heat the oil in a frying pan over a medium-high flame. when hot, put in the onion and garlic.
• 7 stir and fry until the onion turns reddish-brown. turn heat to low as you remove the onion and garlic with a slotted spoon and place in a bowl.
• 8 put the almonds in the same hot oil. stir and fry a few seconds until they turn golden-brown. turn off the heat and save the oil in the pan.
• 9 put the fried onion, garlic and almonds as well as the ginger and 5 tablespoons of water, into the container of a food processor or blender. blend until you have a smooth paste.
• 10 empty into a bowl. add the garam masala, coriander, yogurt, cayenne pepper, and 1/2 teaspoon of salt.
• 11 mix. pour this marinade over the chicken and mix well.
• 12 prick the chicken pieces again with the point of a sharp knife, again pushing much of the marinade into the flesh as possible.
• 13 cover the chicken and refrigerate overnight.
• 14 preheat the oven to 400.
• 15 spread the chicken pieces out in a shallow baking tray in a single layer. extra marinade can top the pieces.
• 16 dribble half the oil left over from frying the onion, garlic, and almonds over the chicken pieces and put the baking tray in the oven.
• 17 bake for 20 minutes. turn the chicken pieces over. dribble the remaining oil over the chicken and return it to the oven.
• 18 bake for another 20-25 minutes basting it once or twice with the juices.
• 19 serve with salad or rice.