I made this as roast chicken, and it was really good. The recipe is adapted from Charmaine Solomon's The Complete Asian Cookbook. Spicy food is allegedly good for the hangover I may have had on New Year's Day...but this isn't all that spicy, just flavorful.
Masala Murgh
3 cloves garlic, peeled
About an inch of fresh garlic, peeled
Half a bunch of cilantro, washed and dried
Half a bunch of mint, washed and dried (remove the leaves from the stems)
1/4 c. cider vinegar
1 T. curry powder (tandoori seasoning if you have it)
2 t. salt
1 t. garam masala, if you have it--if not, use more curry powder
1 t. turmeric
1/4 t. cloves
1/2 t. ground cardamom
1/4 c. salad oil
2 T. sesame oil
Grind everything up in a food processor until you have a smooth paste. Now take
1 whole chicken, cut up or a package of chicken thighs or legs or breasts
Use a knife to poke holes all over the chicken. Put it in a big Zip-loc and rub the spice paste over it. Let it sit in the fridge for at least an hour. Grill the chicken (start over high heat and then move off the coals so that the chicken cooks without burning) or roast it at 400 for 30-45 minutes. Serve with rice and chutney.
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