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Ingredients :
1 kg chicken
4 scallions, chopped roughly
5
cloves garlic, peeled
2
teaspoons fresh ginger, chopped finely
2
tablespoons lemon juice
2
tablespoons fresh cilantro leaves, chopped
2
teaspoons ground coriander
1
teaspoon ground cumin
1
teaspoon paprika
1 teaspoon chili powder
2
teaspoons sesame oil
2
teaspoons peanut oil
1
1/2 teaspoons salt
Oil for frying
Method :
Cut chicken in halves at the center. Blend
the onions, ginger, garlic, lemon juice, fresh cilantro leaves, sesame
oil and peanut oils with a food processor until a smooth puree. Add the
ground spices and salt. Rub this
mixture well into the chickens, cover and refrigerate overnight. Put chicken
on deep plate and steam for 30 minutes. Pat dry
without removing spices. At serving
time, heat oil for deep frying and when very hot, fry the chickens for 2
minutes or until brown all over. Serve with
spiced pilau rice and onion sambal.
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