1 pound chicken cut into bite-sized pieces (1.5 kg)
1/2 tablespoon of mustard seed
2 cups natural yogurt
1 minced garlic clove
2 tablespoons ground cumin
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cardamom
1/2 teaspoon grated ginger
1/2 teaspoon ground coriander
1/3 cup vinegar
2 tablespoons freshly squeezed lime juice
4 tablespoons salt
oil
1 pound chicken cut into bite-sized pieces (1.5 kg)
1/2 tablespoon of mustard seed
2 cups natural yogurt
1 minced garlic clove
2 tablespoons ground cumin
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cardamom
1/2 teaspoon grated ginger
1/2 teaspoon ground coriander
1/3 cup vinegar
2 tablespoons freshly squeezed lime juice
4 tablespoons salt
oil
Wash the chicken pieces and place them in a small bowl
Mix together the yogurt, garlic, vinegar, lime juice, salt, ginger, coriander, cardamom, cumin, red pepper flakes, and mustard seed
Mix well and pour over the chicken pieces, turning them to coat evenly
Refrigerate for at least 24 hours to marinate
Preheat the oven to moderate heat (150°C)
Remove the chicken from the refrigerator and place it in a baking dish
Put the chicken in the oven until the thigh is cooked through (when inserting a knife into the meat, it should not come out with blood)
Baste with the marinade while cooking
If the bird appears dry, brush with oil
If necessary, cover with aluminum foil.
