Spicy Fried Chicken – Masaledar Murgi

Rinse and skin the chicken pieces.

For the marinade, put the cumin, paprika, cayenne pepper, turmeric, black pepper, salt, crushed garlic and the juice of one lemon in a large enough bowl and mix well. Rub the chicken pieces with this marinade. While doing this, rub the mixture into all the folds and openings, as well as around the lower leg bones.

Place the chicken pieces in a shallow roasting pan or other ovenproof dish, meat side down, and set in a cool place for three hours. Longer marinating does not hurt: but then cover the form with cling film, so that the meat does not dry out.

Brush the surface of the chicken pieces with the oil before roasting. Then put the meat in the stove heated to 200 Form and roast for twenty minutes. Turn the pieces to the other side and roast for another 25 min until the meat is tender. While roasting, baste the chicken pieces with the gravy three or four times.

Arrange the chicken pieces on a heated platter. If a lot of liquid has accumulated in the roasting pan, skim off the excess fat with a spoon and quickly boil the remaining liquid in a small saucepan to make a sauce.

Pour the sauce over the meat and bring to the table on the spot.

* Paprika and cayenne bell pepper may be combined – for a total of 1 1/2 tablespoons – in any ratio desired.

Zuspe

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