CHICKEN: If a less spicy version is preferred, reduce the amount or omit red pepper flakes & powder.

SPICY CHICKEN MASALA:



12 chicken thighs or parts

3 tbsp. lemon juice

1 tsp. each minced ginger & garlic

1 tsp. dried red pepper flakes + 1/2 tsp. red pepper powder

1 ½ to 2 tsp. salt

1 tsp. brown sugar + 2 tbsp. honey

2 tbsp. chopped fresh coriander

1 fresh green chilli, finely chopped

2 tbsp. cooking oil

fresh coriander sprigs to garnish



In a large bowl, combine lemon juice, ginger, garlic, red pepper flakes, salt, sugar and honey. Pour over chicken pieces in a large glass bowl and coat well. Let marinate for 1 hour.

Preheat the broiler to high. Add fresh coriander and chopped green chillies to chicken and arrange them on a rack in the roasting pan. Pour any remaining marinade over chicken and brush each piece with oil.

Put chicken about 3-4 inches from broiler and broil for about 20 minutes, turning once and basting with oil occasionally. Alternately, cook chicken in a preheated 350 degrees F oven for 35-40 minutes. Pierce with a skewer to check for doneness, if juices run clear and chicken pieces are browned, they are ready.

Garnish with coriander sprigs and serve with rice.