INGREDIENTS:
3 tablespoons curry powder (type depends on heat preference)
30 mint leaves
1 teaspoon salt
1 teaspoon sugar
8 chicken thighs or chicken legs (with or without skin)
DIRECTIONS:
chop the mint leaves up finely, or put them in a blender.
add the rest of the ingredients to the leaves and mix thoroughly.
place your chicken into the marinade.
Put in refridgerator overnight.
The meat is now ready to barbecue.
February 4th, 2006 by ravi
Filed under: Indian Chicken Recipe |
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Filed under: Indian Chicken Recipe |
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