Here the chicken is marinated overnight with most of the ingredients needed and then baked in its marinating dish, magically creating a curry. If a slightly sweet taste is desired, 2 tablespoons of golden raisins may be added to the marinade. Serve with rice and Green Lentils with Green Beans and Cilantro.

　　

Ingredients

serves 4

　　2 1/2 pounds chicken parts

　　1 teaspoon salt

　　Freshly ground black pepper

　　2 tablespoons lemon juice

　　2 teaspoons finely grated peeled fresh ginger

　　1 large clove garlic, crushed

　　5 tablespoons whole-milk yogurt

　　1 1/2 tablespoons ground coriander

　　2 teaspoons ground cumin

　　1/2 teaspoon ground turmeric

　　1/2 teaspoon cayenne pepper

　　6 cardamom pods

　　2 tablespoons finely chopped red onions or shallots

　　A little oil for basting

　　

Step 1

Put the chicken in a casserole-type dish so it fits easily in a single layer. Add the salt, lots of black pepper, and the lemon juice. Mix well and set aside for 20 minutes.

　　

Step 2

Combine the ginger, garlic, yogurt, coriander, cumin, turmeric, cayenne, and cardamom in a bowl. Mix well. Rub the chicken with this mixture, cover, and refrigerate overnight.

　　

Step 3

Preheat oven to 400°F.

　　

Step 4

Bring the chicken to room temperature. Brush the top with oil and scatter the onions over the top. Place in the middle of the oven for 30 minutes. Turn the chicken pieces over and put back in the oven. Cook another 40 minutes, basting every 10 minutes with the juices.

　　Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.