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.
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.
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.