Astonishingly easy and very good.
4 boneless, skinless chicken breast halves
1/2 tsp salt
2 Tbsp fresh lemon juice
1/4 c heavy cream
1/2 tsp garam masala
1/4 tsp cayenne
1/4 tsp ground cumin
1/2 tsp paprika
1 minced garlic clove
1/2 tsp finely grated fresh ginger
Salt as needed
freshly ground black pepper
pinch of garam masala
pinch of ground cumin
pinch of cayenne
1 tsp dried mint
generous squeeze fresh lemon juice
- Cut three diagonal slits in the top of each chicken breast, and also prick the breasts with a sharp knife. Place them in a baking dish and rub with the salt and lemon juice, let stand five minutes.
- Combine the rest of the marinade ingredients in a small bowl. Stir well and pour over the chicken.
- Marinate the chicken for at least ten minutes and up to overnight.
- Preheat the oven to its highest temperature and place a rack in the upper third.
- Place the chicken breasts in a single layer on a baking sheet lined with aluminum foil. Sprinkle a bit of the second mixture over each.
- Bake fifteen minutes or until cooked through.
Jaffrey, Madhur. Quick and Easy Indian Cooking. (San Francisco: Chronicle Books, 1996), 46-47.
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Except where noted, all material on this site is © 2002 Rebecca J. Stevenson