Chicken Indian Recipe
Chicken is wonderful as a side dish, appetizer or the main dish itself. I love this chicken indienne for the fine dining experience that it offers. This brings the flavors and tastes of my favorite restaurant to my very kitchen
Ingredients
| Chickens | 4 | |
| Butter | ||
| Salad oil | 1 Cup (16 tbs) | |
| Vinegar | 6 Tablespoon | |
| 2 sm. cloves of garlic, minced | ||
| 1 c. minced Indian chutney | ||
| Pepper | 1/2 Teaspoon | |
| Lemon juice | 1/3 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Prepared mustard | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Season chicken with salt and pepper; rub with softened butter.
Place, skin side down, in broiler pan.
Combine oil, vinegar, garlic and chutney.
Broil chicken for 8 minutes, basting with melted butter and chutney mixture.
Turn chicken; broil until golden brown.
Turn oven control to bake position; set temperature to 300 degrees.
Bake chicken until tender, basting frequently.
Place, skin side down, in broiler pan.
Combine oil, vinegar, garlic and chutney.
Broil chicken for 8 minutes, basting with melted butter and chutney mixture.
Turn chicken; broil until golden brown.
Turn oven control to bake position; set temperature to 300 degrees.
Bake chicken until tender, basting frequently.
Chef
