3/4 cup of natural yogurt (200g)
3 cloves of crushed garlic
2 tablespoons of grated ginger
2 tablespoons of lemon juice
2 tablespoons of lime zest
2 tablespoons of ground cumin
1/2 teaspoon of coriander powder
1/2 teaspoon of paprika or finger pepper, seeds included
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1.8 kg chicken
1 cup of water (240ml)
3/4 cup of natural yogurt (200g)
3 cloves of crushed garlic
2 tablespoons of grated ginger
2 tablespoons of lemon juice
2 tablespoons of lime zest
2 tablespoons of ground cumin
1/2 teaspoon of coriander powder
1/2 teaspoon of paprika or finger pepper, seeds included
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1.8 kg chicken
1 cup of water (240ml)
In a bowl, mix all the ingredients well, except the chicken and water
Place the chicken in a large plastic bag, add the mixed ingredients, close the bag, and turn it to coat the meat evenly
Refrigerate for at least 4 hours or overnight, occasionally turning the bag
Place the chicken in a baking dish and cover with water and the marinade
Bake in a preheated oven at 180°C for 25 minutes
Turn the baking dish and bake for another 25 minutes
Increase the oven temperature to 200°C and bake for an additional 50 minutes or until golden brown
Transfer the chicken to a serving plate, cover with aluminum foil, and let it rest for 15 minutes before serving
Remove excess fat from the baking dish and discard
Strain the remaining sauce through a sieve, adjust seasoning as needed, reheat, and serve with the chicken.
