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| 2 1/2 x ca. 450 g | Chicken; to 3 lb, cut in serving pieces |
| 4 Teelöffel | white vinegar |
| | salt |
| 4 Teelöffel | lemon juice |
| 3 | Inches peeled, fresh ginger |
| 2 mittel | onions |
| 1 | Bulb of fresh garlic |
| 1 x ca. 450 g | yogurt plain |
| 1 Teelöffel | red pepper |
| 2 Teelöffel | garam masala |
| 1 Teelöffel | black pepper |
| 2 Teelöffel | butter or margarine |
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Meat should be at room temperature. Remove all skin and fat. Use a sharp knife to slash chicken pieces in several pieces (cut through to the bone). Mix vinegar with salt and lemon juice. Coat the chicken with the vinegar mixture.
Make a paste of ginger, onions and garlic in a mortar or food processor. Combine yogurt with onion paste, red pepper, garam masala and black pepper. Stir well to combine and add chicken. Cover and marinate at least 1 day, try 2 days. Let the chicken come to room temperature before grilling or baking at 350 F. for 40 minutes. Use melted margarine to drizzle over chicken as it cooks. Serve on a bed of rice.
The marinade can be used again.
Recipe from Louisville pediatric cardiologist Surgeet Singh in Food Editor Sarah Fritschner's 01/28/90 "Home Cooking Indian Style" article in "The (Louisville, Ky) Courier-Journal 'Magazine.'" Pg. 26. Posted by Cathy Harned.
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