1 1/2 pound chicken cut into pieces
1/2 teaspoon mustard in powder form
2 cups natural yogurt
1 minced garlic clove
2 teaspoons coriander in powder form
1/2 teaspoon red pepper flakes, crushed
1/2 teaspoon cardamom in powder form
1/2 teaspoon grated ginger
1/2 teaspoon cumin in powder form
1/3 cup vinegar
2 tablespoons freshly squeezed lime juice
4 teaspoons salt
Olive oil
1 1/2 pound chicken cut into pieces
1/2 teaspoon mustard in powder form
2 cups natural yogurt
1 minced garlic clove
2 teaspoons coriander in powder form
1/2 teaspoon red pepper flakes, crushed
1/2 teaspoon cardamom in powder form
1/2 teaspoon grated ginger
1/2 teaspoon cumin in powder form
1/3 cup vinegar
2 tablespoons freshly squeezed lime juice
4 teaspoons salt
Olive oil
Wash the chicken pieces and place them in a small bowl
Mix together the yogurt, garlic, vinegar, lime juice, salt, ginger, cumin, cardamom, coriander, mustard, and red pepper flakes
Mix well and pour the marinade over the chicken pieces
Turn the chicken to coat it evenly with the marinade
Refrigerate for at least 1 day or overnight
Preheat 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 (insert a knife into the thigh, and if it comes out clean, the chicken is done)
Baste with marinade while cooking
If the chicken looks dry, baste with olive oil
If needed, cover with aluminum foil
To make a sauce to serve alongside, add 1/2 cup water to the baking dish after removing the chicken and let it simmer, stirring well
Serve 6 portions.
