Saturday, June 07, 2014


12-15 pieces of chicken (drumsticks, thighs or breast) skin removed

Lemon/chili marinade
2 tablespoons of lemon juice
salt to taste (about 1 tablespoon)
1/2 teaspoon of turmeric
1 teaspoon of red chili powder (or to taste)

Yogurt marinade
1 cup of yogurt
1 teaspoon of garam masala
1 tablespoon of paprika
1 tablespoon of cumin
4-5 cloves of garlic grated
2 tablespoons of grated ginger
1 teaspoon onion powder or some pulverized onion
black pepper

Clean and skin your chicken pieces. Cut a few slits into each piece of chicken so the marinate can absorb all the way to the bone. Mix the lemon juice/chili marinade and apply it to each piece of chicken making sure that the marinate gets into each slit. Allow to sit for a few minutes while you make the yogurt marinate. Next apply the yogurt marinate all over the chicken pieces. At this point you want let the chicken sit in the fridge overnight or 8-12 hours so it soaks up all the flavors.

Wrap a slice of bacon around each piece of chicken. Place on a foil lined baking sheet (sprayed with cooking sprayed or lightly greased). Bake in a 375 degree oven for 1 hour until chicken is cooked through and bacon is crispy.

Serve with rice, naan, raita or any curry meal.

bacon recipe source: Ramona, Curry and Comfort, July 9, 2013

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