Servings: 4-8
Ingredients
2 2½ pound chickens
2 cups plain yogurt
½ teaspoons cumin
½ freshly ground black pepper
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
½ teaspoon ground coriander
1 teaspoon grated fresh ginger or half the amount dried
1 clove garlic finely minced
1/8 to ¼ teaspoon cayenne pepper
salt to taste
½ teaspoon ground cardamom
½ cup chopped white onion
2 tablespoons milk
½ teaspoon loosely packed stem saffron or 1/8 teaspoon powdered saffron.
Directions
1. Cut off and discard the small wing tips of each chicken. Using the fingers, pull off and discard the skin of the
chickens.
2. Using a sharp knife, make brief gashes across the grain on both sides of the chicken breasts and legs.
3. Combine in the container of a food processor the yogurt, cumin, black pepper, nutmeg, cloves, coriander, ginger, garlic, cayenne pepper, saIt to taste, cardamom, and onion. Process to a fine liquid.
4. Pour the mixture Into a mixing bowl and add the chickens. Turn the chickens to coat all over. Cover and refrigerate for at least 24 hours.
5. Remove the chickens from the yogurt mixture at least one hour before cooking.
6. Preheat oven to 500°. Heat a charcoal grill.
7. Heat the milk in a small saucepan and add the saffron. Remove from the heat and let stand 10 minutes.
8. Spoon the saffron mixture evenly over the chickens.
9. Line a baking sheet with heavy-duty aluminum foil. Place the chickens on it breast side up.
10. Place the chickens in the oven and …garbled….(probably bake for 40 minutes??). Or, cooked entirely on a charcoal grill. To grill them, split the chickens as for broiling. After marinating, place on the grill breast side down. Grill on one side. Turn and continue grilling on the second side until the chickens are thoroughly cooked.
11. Cut the chickens into serving pieces. Put them on the grill and cook briefly on both sides.