Preparation:
* I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 inch cinnamon sticks, 1 Tbsp whole cloves, 1 tsp peppercorns and 1 tsp cumin seeds all ground together
Skin the chicken, wash and pat dry with paper towel. Make deep cuts on the surface with a knife. Mince or grate ginger and garlic.
Transfer to a small bowl and add the spices. Mix well, then rub the paste into the chicken and let marinate several hours in refrigerate.
Cook chicken on grill or in broiler (30 minutes for legs), basting with leftover marinade and turning to ensure even cooking. Serve with a dash of lemon juice. Serves: 4-6
Source: "From Bengal to Punjab: The Cuisines of India" |
