Monday, December 26, 2005
Just like the tandoori chicken, this recipe has the unique flavour of bafat powder. If you do not have an oven, you could even fry the chicken on an open pan with very little oil.
2 chicken drumsticks with thighs attached
4 flakes garlic, crushed to a paste
1 inch piece ginger, crushed to a paste
2 tbsp plain yoghurt
salt, to taste
2 tsps vinegar
3-4 tsps bafat powder
2 whole potatoes with jackets on, cut into half
some onion rings
few slices of tomatoes
2 tbsps of freshly chopped corainder leaves
1 lemon, cut into wedges
2 tbsps butter
Clean & wash chicken legs & make slits all over. Pat dry with a tissue or a towel.
In a mixing bowl, mix ginger-garlic paste, yoghurt, salt, vinegar, bafat powder. Smear this paste all over the chicken pieces. Rub well into the slits.
Make small gashes on the potatoes with a knife & rub some of the marinade paste onto the potatoes. Let it marinate in the refrigerator for 2-4 hours or better overnight.
Preheat oven to 350 deg F. Place chicken on baking tray & bake uncovered for 15 minutes. Remove & put a tbsp of butter on the potatoes. Turn over the chicken pieces & bake it for another 15 minutes. Baste the chicken with some melted butter if it turns too dry. Turn over the chicken pieces once again & bake for another 5 minutes or until some portion of the chicken gets mildly charred.
Place the chicken legs on a serving tray. Place the baked potatoes besides the chicken legs & put on some butter on the potatoes. Garnish with onion rings, tomato slices, lemon wedges & corainder leaves.