This recipe has been passed down from my grandmother to my mother and in turn to me. It is one of the first recipes I documented in my now tattered, torn and stained recipe book when I first began learning to cook.
It makes an easy and tasty chicken which is good to travel with, as well as makes a good dish that one can add to weekly menus. A versatile recipe that pairs well with baked potatoes, is yummy in wraps and can even be used in salads.
DRY MASALA TRAVEL CHICKEN
1 chicken disjointed
1 level tsp salt
1 full tsp red chili powder
1/2 tsp lemon pepper
2 heaped tsp ginger garlic
Juice of 1 lemon
2 whole cloves
4 whole black peppers
2 small cinnamon sticks
1 tsp mustard powder
1/2 tsp aromat
Marinate the chicken in the above spices for a few hours.
Heat some coconut oil or ghee in a pot.
Place the chicken inside and cook on low till done.
Serve with fried potatoes, salad and roti or puri.