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Recipe from Madhur Jaffrey’s Indian Cooking
Make the marinade: Put the ginger, garlic, and 3 tbsp of the yoghurt into the container of a food processor or blender. Blend, pushing down with a rubber spatula whenever you need to, until you have a paste. Add the turmeric, salt, cayenne, and black pepper. Blend for a second to mix. Empty the marinade into a bowl. (Do not wash out the food processor or blender yet.) Add the remaining 3 tbsp of the yoghurt to the marinade and beat it in with a fork.
Skin the entire chicken with the exception of the wing tips. Skin the neck. Put the chicken, breast up, in a platter and put the giblets somewhere near it. Rub the chicken, inside and out, as well as the giblets, with the marinade. Set aside, unrefrigerated, for 2 hours.
Meanwhile, put the onions, garlic, ginger, and almonds into the food processor or blender. Blend, pushing down with a rubber spatula whenever you need to, until you have a paste. Add the cumin, coriander, turmeric, paprika, cayenne, and salt. Blend again to mix.
Heat the oil in a large, non-stick pan over a medium-high flame. Put in the paste from the food processor or blender. Fry, stirring, for 8-9 minutes. Add the lemon juice, black pepper, and garam masala. Mix. Turn off the heat and let the paste cool.
Preheat oven to 350 degrees.
When the chicken has finished sitting in its marinade for 2 hours, spread out a piece of aluminum foil, large enough to enclose the chicken. Put the chicken, breast up, in the center of the foil and put the giblets somewhere near it. Rub the chicken, inside and out, as well as the giblets, with the fried spice paste. Bring the ends of the foil towards the centre to form a tight packet. All ’seams’ should be 2 inches above the ’floor’ of the packet. Put the wrapped chicken, breast up, on a baking tray and bake in a pre-heated oven for 1 1/2 hours or until tender.
Excellent, Mom, Dad and Eddie. (2/20/09)
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