In India, small chickens are used for this dish and served as an individual appetizer with chapatis. If you wish to serve it as a starter, use 4 poussins instead of chicken joints. Skin them first and make small gashes with a sharp knife to allow the spices to seep in.
Ingredients: (Serves 4-6)
4 teaspoons kashmiri masala paste
4 tablespoons tomato ketchup
1 teaspoon Worcestershire sauce
1 teaspoon five-spice powder
Salt, to taste
1 teaspoon sugar
8 chicken joints, skinned but not boned
3 tablespoons vegetable oil
1 piece fresh ginger, 5 cm/2 in long, finely shredded
4 cloves garlic, finely crushed
Juice of 1 lemon
Few fresh coriander (cilantro) leaves, finely chopped
Method:
1. To make the marinade, mix together the kashmiri masala, tomato ketchup, Worcestershire sauce, five-spice powder, salt and sugar. Allow to rest in a warm place until the sugar has dissolved.
2. Rub the chicken pieces with the marinade and allow to rest for a further 2 hours or overnight if possible.
3. Heat the oil in a frying pan (skillet) and fry half the ginger and all the garlic until golden brown. Add the chicken pieces, and fry without overlapping until both sides are sealed. Cover and cook until the chicken is nearly tender and the sauce clings with the oil separating.
4. Sprinkle the chicken with the lemon juice, remaining ginger and fresh coriander (cilantro). Mix well, reheat and serve hot.
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