* I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 cinnamon sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds, all ground together
Skin the chicken, wash & pat dry with paper towel. Make deep cuts on the surface with a knife. Mince or grate ginger and garlic. Transfer to a small bowl and add the spices. Mix well, then rub the paste into the chicken and let marinate several hours in refrigerate.
Cook chicken on grill or in broiler (30 minutes for legs), basting with leftover marinade and turning to ensure even cooking. Serve with a dash of lemon juice.
Source:_From Bengal to Punjab: The Cuisines of India_ posted by Anne MacLellan
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|Serving Size: 1 Serving (1125g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1249 (58%)|
|Amt Per Serving||% DV|
|Total Fat 138.8g||185 %|
|Saturated Fat 39.9g||199 %|
|Monounsaturated Fat 57.2g|
|Polyunsanturated Fat 29.8g|
|Cholesterol 684.1mg||210 %|
|Sodium 4186.7mg||144 %|
|Potassium 2390.4mg||63 %|
|Total Carbohydrate 42.5g||13 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 38.9g|
|Protein 178.9g||256 %|
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Calories per serving: 2158
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