1 cup of water
3/4 cup of natural yogurt
2 tablespoons of grated ginger
2 tablespoons of lemon juice
2 tablespoons of lime zest
2 tablespoons of chopped coriander seeds
1/2 tablespoon of ground turmeric
1/2 tablespoon of hot paprika or sweet paprika, finely chopped
1/2 teaspoon of black pepper
3 cloves of garlic, minced
1 chicken (1.8 kg)
1 cup of water
3/4 cup of natural yogurt
2 tablespoons of grated ginger
2 tablespoons of lemon juice
2 tablespoons of lime zest
2 tablespoons of chopped coriander seeds
1/2 tablespoon of ground turmeric
1/2 tablespoon of hot paprika or sweet paprika, finely chopped
1/2 teaspoon of black pepper
3 cloves of garlic, minced
1 chicken (1.8 kg)
In a bowl, mix all the ingredients well, except for the chicken and water
Place the chicken and coat it evenly with the marinade
Cover with plastic wrap and refrigerate for the next day, turning occasionally
Preheat the oven to medium temperature
Place the chicken with the marinade in a baking dish and pour in the water
Bake for 50 minutes
Increase the heat to high and bake for an additional 50 minutes or until the chicken is golden brown and tender
Transfer the chicken to a serving platter, cover with aluminum foil and let it rest for 15 minutes
Discard the fat from the baking dish
Strain the remaining sauce through a sieve and warm it up
Serve with the chicken.
