My in-laws, who are of Pennsylvania Dutch heritage, particularly enjoy this Montgomery pie.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (2 to 3 pound) whole chicken
- salt to taste
- 6 fresh green chile peppers, chopped
- 1 bunch fresh cilantro, chopped
- 15 cloves garlic, roughly chopped
- 1 (1 inch) piece fresh ginger, chopped
- 1 tablespoon tamarind paste
- 1 tablespoon poppy seeds
- 1 tablespoon cumin seeds
- 1 (1 inch) piece cinnamon stick, broken into pieces
- 8 whole cloves
- 6 peppercorns
- ½ teaspoon ground turmeric
- 2 cups vegetable oil for frying, or as needed
- 1 medium lime, juiced
Instructions
- Wash the chicken and cut it into large pieces. Rub with salt and set to aside.
- Combine chile peppers, cilantro, garlic, ginger, tamarind, poppy seeds, cumin seeds, cinnamon, cloves, peppercorns, and turmeric in a large mortar. Crush into a paste with a pestle.
- Rub chicken with the paste on all sides until completely covered. Marinate in the refrigerator for at least 1 hour, or 8 hours to overnight for best results.
- Add enough oil to generously cover the entire bottom of a large skillet; heat until a thermometer registers 350 degrees F (175 degrees C). Fry chicken pieces in batches until golden brown on the outside and no longer pink at the bone, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Drizzle with lime juice before serving.
- Instead of using a mortar and pestle to make the masala paste, use a spice grinder to grind all the spices. Then add them to your blender with chiles, coriander, garlic, and ginger and process to a paste.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 372 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 2 g |
| Protein | 31 g |
| Saturated Fat | 5 g |
| Sodium | 99 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I will make this again and again. The flavors of the marinade are bright and savory. We made naan tacos with the leftovers. Amazing!