Chicken Masala

Sense of Home Kitchen

Chicken Masala
~Sense of Home Kitchen adapted from Bon Appétit, February 2010~
Serves 4

1 cup plain non-fat yogurt
1 tablespoon dried cilantro
3 tablespoons extra-virgin olive oil
1 tablespoon garam masala (an East Indian spice, buy premixed or make your own here or here.)
1 1/2 teaspoons salt
3 garlic cloves, pressed
1 3- to 3 1/2-pound roasting chicken, quartered, backbone removed
freshly ground pepper
2 small onions, sliced
3 medium carrots, each cut in two pieces

Place quartered chicken in a baking dish and sprinkle with freshly ground pepper.  Mix yogurt, cilantro, olive oil, garam masala, salt and garlic in a small dish and pour over the pieces of chicken.  Cover and marinate in the refrigerator for at least 2 hours.  Can be made one day ahead.  Keep refrigerated.

Preheat oven to 350 degrees F.  Prepare onions and carrots and place them in the baking dish, some on top of the chicken, some under and around the chicken. Place the baking dish in a preheated oven, uncovered, and bake until cooked through and juices run clear when thickest portion of thigh is pierced, about 1 hour.  Serve with onion slices and carrots, spoon pan juices over the chicken.


Sense of Home Kitchen / Recipes / Poultry