Rajasthani Chicken

• 2 lbs boneless skinless chicken breasts (cut into serving pieces)
• salt
• 2 tablespoons lemon juice
• 5 tablespoons vegetable oil
• 1 large onion, peeled, cut in half lengthwise, then cut crosswise into fine half rings
• 8 large garlic cloves, peeled ans sliced crosswise
• 3 tablespoons blanched slivered almonds
• 2 inches cubes fresh ginger, peeled and minced
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground coriander
• 1/3 cup plain yogurt
• 3/4 teaspoon cayenne pepper

1. Spread the chicken out in a large plate in a single layer.
2. Prick them thoroughly with a tip of a sharp knife and then sprinkle 1/4 teaspoon of salt and 1 tablespoon lemon juice over them.
3. Turn the pieces over and prick them again with the knife and sprinkle the rest another 1/4 teaspoon salt and 1 tablespoon lemon juice.
4. Rub the salt and lemon juice into the flesh.
5. Put the chicken pieces in a bowl and set aside for 1 hour or more. Turn the chicken over a few times during the period.
6. Meanwhile, prepare the second marinade: heat the oil in a frying pan over a medium-high flame. When hot, put in the onion and garlic.
7. Stir and fry until the onion turns reddish-brown. Turn heat to low as you remove the onion and garlic with a slotted spoon and place in a bowl.
8. Put the almonds in the same hot oil. Stir and fry a few seconds until they turn golden-brown. Turn off the heat and save the oil in the pan.
9. Put the fried onion, garlic and almonds as well as the ginger and 5 tablespoons of water, into the container of a food processor or blender. Blend until you have a smooth paste.
10. Empty into a bowl. Add the garam masala, coriander, yogurt, cayenne pepper, and 1/2 teaspoon of salt.
11. Mix. Pour this marinade over the chicken and mix well.
12. Prick the chicken pieces again with the point of a sharp knife, again pushing much of the marinade into the flesh as possible.
13. Cover the chicken and refrigerate overnight.
14. Preheat the oven to 400.
15. Spread the chicken pieces out in a shallow baking tray in a single layer. Extra marinade can top the pieces.
16. Dribble half the oil left over from frying the onion, garlic, and almonds over the chicken pieces and put the baking tray in the oven.
17. Bake for 20 minutes. Turn the chicken pieces over. Dribble the remaining oil over the chicken and return it to the oven.
18. Bake for another 20-25 minutes basting it once or twice with the juices.
19. Serve with salad or rice.

chicken breasts, salt, lemon juice, vegetable oil, onion, garlic, blanched slivered almonds, ginger, garam masala, ground coriander, plain yogurt, cayenne pepper

Taken from www.food.com/recipe/rajasthani-chicken-295022 (may not work)