Indian Grilled Chicken
A different use
of Spicy
Baked Chicken, from
Madhur Jaffrey's Indian Cooking, by Madhur Jaffrey,
Barron's, Woodbury, NY, 1983.
Ingredients
Directions
Skin the chicken and cut deep gashes. Put the chicken into one
or two gallon-sized Ziploc bags, and add the lemon juice. Mix.
Next add the yoghurt, and then all the spices. Mix thoroughly, and
let sit for at least an hour. Grill, brushing with the leftover
yoghurt goo. Eat.
Jim Plank
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