|
Cut skin of chickes leg,
lengthwise. Remove and discard skin. Mix lemon juice and
yellow and red food coloring in cup. Brush chicken with
mixture to coat. Mix coriander paprika, cumin and salt in cup.
Sprinkle mixture over chicken in shallow glass bowl , turning
chicken and spreading spices to evenly coat.
Mix yogurt, ginger and garlic
in a small bowl. Pour yogurt mixture over chicken, turning
pieces to coat. Marinate, covered, in refrigerator, turning
pieces occasionaly, 4 to 6 hours. Let chicken stand in
marinade, covered, at room temprature 1 hour before cooking.
Heat oven to 500F. Remove
chicken from bowl, shaking off as much as marinade as
possible. Place chicken in single layer in a greased shallow
baking pan; Brush chicken with 2 tblspoon ghee.
Bake chicken 12 minutes. Turn
pieces over; brush with remaining 2 tblspoon ghee. Continue
baking until chicken is cooked through and tender, about 15
minutes longer. Serve immediately.
|
