3 chicken breasts
Lime
For the red seasoning
1 tablespoon of dried red chili pepper
1 teaspoon of vegetable oil
2 tablespoons of lime juice
1 teaspoon of salt
1 teaspoon of garam masala
Clarified butter (ghee)
For the garam masala
1/2 teaspoon of cumin
1/2 teaspoon of black peppercorn
1/2 teaspoon of coriander powder
1/2 teaspoon of sea salt
1/4 teaspoon of dried mint leaves
1 tablespoon of cornstarch
1/2 cup of mango puree
1/4 teaspoon of cayenne pepper
1/4 teaspoon of grated ginger
3 chicken breasts
Lime
For the red seasoning
1 tablespoon of dried red chili pepper
1 teaspoon of vegetable oil
2 tablespoons of lime juice
1 teaspoon of salt
1 teaspoon of garam masala
Clarified butter (ghee)
For the garam masala
1/2 teaspoon of cumin
1/2 teaspoon of black peppercorn
1/2 teaspoon of coriander powder
1/2 teaspoon of sea salt
1/4 teaspoon of dried mint leaves
1 tablespoon of cornstarch
1/2 cup of mango puree
1/4 teaspoon of cayenne pepper
1/4 teaspoon of grated ginger
Preparation of the red seasoning: mix all ingredients until a paste forms. Reserve
Marinade preparation: mix all ingredients in a deep container, enough to hold the chicken. Reserve
Garam masala preparation: grind the whole spices and mix with salt
If tightly sealed, the garam masala can last up to four months
Chicken preparation: cut the chicken breasts in half and remove the bones and skin
Massage the meat with lime juice and make incisions with a knife
Then, massage well with the red seasoning
Let it dry and then soak the chicken pieces in the marinade
Reserve for one night or four hours in the refrigerator
After an hour, it is necessary to cover the container
Before serving, sprinkle the chicken pieces with garam masala and serve with chutney.
