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Chicken Masala


* 8 chicken thighs (boneless & skinless)
* 2 tsp amchoor (dried mango powder)
* 1 tsp fenugreek
* 1 tsp dried mint
* 1 tsp garlic (chopped)
* 1 tsp ginger (chopped)
* 2 tsp ground cumin
* 2 tsp garam masala
* 2 tbsp corn oil
* 4 tbsp lemon juice
* 2/3 cup plain yogurt
* salt
* cilantro springs (garnis)
* tomato wedges
* pappadams



In a bowl, combine the following: yogurt, corn oil, lemon juice, cumin, garam masala, garlic, ginger and a dash of salt.

Whisk everything together well.

Using an over-proof baking dish, place chicken thighs flat side by side.

Pour marinade over chicken, covering everything well, refrigerate overnight.

Preheat oven to moderate heat.

Put baking dish with chicken in it into the oven and bake (45 minutes).

Remove chicken from dish, cut into bite size slices, spread on a baking sheet.

In a small bowl, mix the following: fenugreek, amchoor and mint well.

Add the dried mixture into the mariande and stir well.

Pour gently over chicken on baking sheet.

Return chicken to oven and bake (10 minutes).

Transfer to a serving platter, garnish with cilantro, pappadams and tomato wedges.




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