Source: Mangoes & Curry Leaves
Region: Nepal
Rating: 9/10
1 3-1/2 to 4 lb chicken, cut into 12 to 16 pieces, or 3 to 3-1/2 lbs chicken legs and breasts, cut into smaller serving pieces
Marinade
1 cup chopped ripe tomatoes or canned tomatoes
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 tbsp minced ginger
3 tbsp chopped garlic
1 tbsp fresh lime juice
2 tsp salt
¼ cup vegetable oil
1
Wash the chicken well in cold water and set aside. Place all the marinade ingredients except the oil in a blender or food processor and process to a paste. Transfer to a large bowl and stir in the oil. Place the chicken in the bowl and rub to coat them will marinade. Cover and refrigerate for 4 to 8 hours.
2
Prepare a charcoal or gas grill or preheat the broiler. Place chicken on a rack about 5 inches from the coals or flame and grill, turning several times, until cooked through about 20 minutes.
Ingredients
1 3-1/2 to 4 lb chicken, cut into 12 to 16 pieces, or 3 to 3-1/2 lbs chicken legs and breasts, cut into smaller serving pieces
Marinade
1 cup chopped ripe tomatoes or canned tomatoes
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 tbsp minced ginger
3 tbsp chopped garlic
1 tbsp fresh lime juice
2 tsp salt
¼ cup vegetable oil