Chicken marinate in Yellow-wine Vinegar
1 free-range chicken about 800 g,
10 cl vinegar of Vin Jaune,
30 g of onions,
15 g ginger,
8 cloves garlic,
1 teaspoon red chili,
1/2 teaspoon of garam masala,
60 g of clarified butter,
1/2 teaspoon of salt.
reduce pulp, in a mixer, onions, garlic, ginger, red pepper, garam masala, salt and just enough water to give it the consistency of thick cream.
Smear this paste chicken by rubbing without damaging the skin.
Let the chicken marinate for half an hour.
Then cook it for 8 to 10 minutes in a pressure cooker with about 150 ml of water, or cook it covered on fire very soft until it is tender.
In that moment there, remove the skin from chicken and cut on his chest and thighs.
Rub chicken with vinegar of yellow wine mixed with garam masala and cook it in the oven at 250 ° C for 20 minutes.
During this period of time, turn the chicken and basted with butter clarified.
Serve on, with slices of lemon and rice