Meat should be at room temperature. Remove all skin and fat. Use a sharp knife to slash chicken pieces in several pieces (cut through to the bone). Mix vinegar with salt and lemon juice. Coat the chicken with the vinegar mixture. Make a paste of ginger, onions and garlic in a mortar or food processor. Combine yogurt with onion paste, red pepper, garam masala and black pepper. Stir well to combine and add chicken. Cover and marinate at least 1 day, try 2 days. Let the chicken come to room temperature before grilling or baking at 350 F. for 40 minutes. Use melted margarine to drizzle over chicken as it cooks. Serve on a bed of rice. The marinade can be used again.
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|Serving Size: 1 Batch (1953g)|
|Recipe Makes: 1|
|Calories from Fat: 1995 (61%)|
|Amt Per Serving||% DV|
|Total Fat 221.7g||296 %|
|Saturated Fat 68.1g||340 %|
|Monounsaturated Fat 89.8g|
|Polyunsanturated Fat 46.9g|
|Cholesterol 916.5mg||282 %|
|Sodium 1141.8mg||39 %|
|Potassium 3793.7mg||100 %|
|Total Carbohydrate 70.4g||21 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 64.5g|
|Protein 237.8g||340 %|
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Calories per serving: 3261
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