The evening before, make a paste of garlic and onion blended in a food processor with the ginger. Add lemon juice, yogurt, all the spices and the oil. Skin the legs and slash the meat. Spread them with the paste and place on a sheet pan, covered with aluminum foil and refrigerate overnight. The next day, preheat the oven to 425F. Roast the chicken for about 20 minutes. Serve accompanied by fried eggplant and decorate with slices of lemon and onion and fresh coriander leaves.
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6 chicken legs
1 onion, finely chopped
1 bunch fresh coriander
For the marinade:
6 cloves garlic, minced
1 onion, sliced
3 inches fresh ginger, peeled and grated
3 tbsp lemon juice
8 oz plain yohurt
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp curcuma
1 tbsp garam masala
1/4 tbsp mace
1/4 tbsp nutmeg
1/4 tbsp ground cloves
1/4 tbsp cinnamon
4 tbsp cooking oil
1/4 tbsp ground pepper
1/2 tbsp powdered chili
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35
mn
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20
mn
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You can also grill this chicken on an outdoor grill.
