Quantity wise this recipe is pretty
flexible, it all depends on how much chicken you want to marinade
Ingredients:
Chicken (getaway!) see below for quantities.
1 pint (500mls) of plain yoghurt (you can use low fat if you're worried about the size of your arse!).
4 green chillies,4 tsp grated ginger root (or the lazy stuff).
6 cloves of garlic. (it's about 4 good tsp of the pre done tackle).
3 tsp salt,2 tsp red chilli powder,2 tsp black cumin,3 tsp garam massala,4 tsp vinegar,4 tbsp vegetable oil.
1 tsp red food colouring. (use a lot less if you have the powdered variety),1 tsp yellow food colouring.
Chicken (getaway!) see below for quantities.
1 pint (500mls) of plain yoghurt (you can use low fat if you're worried about the size of your arse!).
4 green chillies,4 tsp grated ginger root (or the lazy stuff).
6 cloves of garlic. (it's about 4 good tsp of the pre done tackle).
3 tsp salt,2 tsp red chilli powder,2 tsp black cumin,3 tsp garam massala,4 tsp vinegar,4 tbsp vegetable oil.
1 tsp red food colouring. (use a lot less if you have the powdered variety),1 tsp yellow food colouring.
Method:
Put the yoghurt, chillies, ginger and garlic into a blender and give it some wellie. When it's smooth, add all the remaining ingredients, except the chicken, and mix well.
Add the chicken, the quantities above will do 2 whole chickens cut into portions or the equivalent in bits. eg. thighs, drumsticks etc.
I normally put the whole lot in a freezer bag, give it a good shake and then leave it in the fridge overnight.
To cook, pre-heat oven to 170°C and cook for about 20 mins.
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