41b. chicken 8 cloves
1 1/2 tsp. salt 2 x 2 inch cinnamon
2 Tbsp. lemon juice 2 cardamom
3 Tbsp. chopped coriander 3 hot green peppers
leaves 1/2 tsp. turmeric
6 cloves garlic 1 c. yogurt {plain)
2 x 2 inch ginger 3 Tbsp. vegetable oil
Skin the chicken. Cut deep slits in all pieces. Mix salt with lemon juice and pour the mixture into the slits. Grind spices, coriander leaves, garlic, ginger, cloves, cinnamon, cardamom, hot green peppers and turmeric in a blender adding very little water into a smooth paste. Mix the paste with yogurt and vegetable oil in a wide-mouthed bowl. Dip each chicken piece in the sauce press the mixture into the slits. Arrange the pieces in a baking tray and marinate in the refrigerator for 24 hours. Then bake them uncovered in a preheated oven at 350 degrees F. for 1/2 hour or until done.