Sri Lankan style Baked Chicken Recipe (Rasakama Special)

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Since we all love baked, grilled and barbecued meats, I always experiment and hunt for new good tastes. This is one of my favorite and a true Sri Lankan taste-giving way to bake your chicken. In fact, you can use any kind of meat of your preference. Also, the ingredient that I am using are not only giving a great taste but also will help to maintain optimum health (except butter and margarine 😉 ). I hope you will find this recipe useful.

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 Ingredients

1-1½ Kgs of skinless chicken (You can adjust the amount as you need)-

4- 5 cloves of garlic – chopped

1tbsp full chopped ginger

A hand full of curry leaves (Leaves of 3-4 stems)

1 – 1 ½ tbsp of cut pieces of fresh lemongrass (Sera)

1 medium sized lime

2 tsp of ground black pepper (or more if you want it to be hotter)

¾ tsp of salt

2 tbsp of butter or margarine (melt after measuring)

With a food processor make a paste out of curry leaves, ginger, garlic and lemongrass. If you don’t have an electric blender or a food processor, you can use a pestle and mortar or any method that you use to blend or grind. Then, take the paste into a bowl and bring in salt, pepper, lime juice and melted butter, and hand mix all well.

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Now, generously coat the meat pieces with the paste and place on your baking tray. After, let it aside for around 3 hours to be well marinated. Once it’s done, preheat the oven to 375°F and cook on the centre rack for 60 – 70 minutes or until a golden crust forms.

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