This is a succulent and delicately spiced chicken dish and is so easy to prepare. One of my favourite Hindu chicken dishes.
• 1 x chicken cut into pieces
• 60ml (4 tablespoon) ghee or oil
• 3 medium onions sliced
• 4 potatoes, halved
• 4 carrots, halved lengthwise
• Dhunia (coriander leaves) to garnish
Marinade
• 15ml (1 tablespoon) cooking oil
• 10ml (2 teaspoons) lemon juice
• 7ml (1 ½ teaspoon) salt
• 5ml (1 teaspoon) turmeric
• 7ml ( 1 ½ teaspoon) green masala **
• 7ml (1 ½ teaspoon) fresh ginger, pounded
• 7ml (1 ½ teaspoon) fresh garlic, pounded
** Green and Red Masala recipes posted under PRESERVES PICKLES CHUTNEYS
Wash chicken and place in a dish. Mix all the marinade ingredients together and rub over chicken pieces. Allow to marinate for 30 minutes.
Heat the ghee or oil in a large pan. Arrange the chicken and vegetables in the pan. Cover with lid and cook over a low heat for 30 to 40 minutes. Turn the chicken and vegetables and allow to brown over a higher heat until done.
Garnish with coriander leaves, is lovely served with hot roti and tomato and onion salad.