Wednesday, 14 November 2007

Authentic Indian Baked Spiced Chicken

Authentic Indian cuisine is not hard to make; this recipe calls for crushed whole spices, smells and tastes spectacular and is as close to genuine Indian cooking as you can find. The only thing missing is a clay oven, although if you have a clay oven, this is the recipe to use for it.

If you are unable to find fresh, whole spices, it’s OK to substitute dried, but it’s worth the effort of finding whole spices. While this is an easy recipe, it takes a little time and the chicken needs to be prepared a few hours ahead of time, or preferably overnight. Read the rest.

No comments: