Indian Style Chicken from a Czech Recipe
The Chicken:
One chicken about 1 1/2 kg
Oil, lemon and salt
The marinade:
1/4 liter of white yoghurt
2 tsp chicken marsala or curry
1 tsp chilli
1 tsp salt
4 tbls oil
The paste:
2 tsp coconut powder
1 onion puréed
4 cloves of garlic
1 to 2 tsp grated ginger
1/4 tsp pepper
Preparation:
Join marinade and paste together. Cover chicken completely and let sit in refrigerator for 24 hours. Roast or grill until cooked. Prepare a gravy from the drippings in the roasting pan.
Served on 2/18/2015 to Bert, Yvonne and Phil. Very delicious!!
The Puri:
2 cups of semi course flour
1/4 cup water
some oil
Combine flour and water into dough; make into buns and roll into platters. In very hot oil fry quickly on both sides. Serve with chicken and drink with yoghurt.
One chicken about 1 1/2 kg
Oil, lemon and salt
The marinade:
1/4 liter of white yoghurt
2 tsp chicken marsala or curry
1 tsp chilli
1 tsp salt
4 tbls oil
The paste:
2 tsp coconut powder
1 onion puréed
4 cloves of garlic
1 to 2 tsp grated ginger
1/4 tsp pepper
Preparation:
Join marinade and paste together. Cover chicken completely and let sit in refrigerator for 24 hours. Roast or grill until cooked. Prepare a gravy from the drippings in the roasting pan.
Served on 2/18/2015 to Bert, Yvonne and Phil. Very delicious!!
The Puri:
2 cups of semi course flour
1/4 cup water
some oil
Combine flour and water into dough; make into buns and roll into platters. In very hot oil fry quickly on both sides. Serve with chicken and drink with yoghurt.