ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Tuesday, January 1, 2013

MINTY CHICKEN CASSEROLE

 

 

 

MINTY CHICKEN CASSEROLE


Serves: 6
Preparation and cooking time: 1 hour

Ingredients

1 chicken cut into 8 to 10 large pieces
1 cup finely chopped mint leaves
2 teaspoons ginger garlic paste
2 teaspoons lemon juice
1 tablespoon vinegar
1 teaspoon cumin powder
1 teaspoon all spice powder or garam masala powder
1 teaspoon tomato-chilly sauce
1 teaspoon chilly powder
Salt to taste
2 tablespoons oil
2 tablespoons grated cheese

Method

1. Wash the chicken and prick all over with a fork.

2. Mix together the chopped mint, ginger garlic paste, lemon juice, vinegar, cumin powder, salt, all spice powder, tomato-chilly sauce and chilly powder and apply this mixture to the chicken pieces.

3. Leave to marinate for 30 minutes.

4. Transfer to a buttered baking dish. Drizzle oil over the chicken. Sprinkle grated cheese on top.

5. Bake in a moderate oven (355 degrees) for 45 minutes.

Serve with mash potato and salad.

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