CHICKEN-DELHI

2 (3lbs). broiler fryers

1 ½ tsps ground ginger

1/8 tsp. ground coriander

1/8 tsp. pepper

3 Tbsps. butter

1 cup minced onions

1 cup plain yogurt

1 cup light cream

1 Tbsp turmeric

1- ½ tsps. salt

About 6 cups hot cooked rice

1.    Remove giblets and neck from chickens. (Use giblets and neck for broth, if you like.) Rinse and drain chicken well. With string, tie legs and tail of each chicken together. Combine ginger, coriander, and pepper; rub into birds and place in open roasting pan.

2.    In 2-quart saucepan over medium heat, melt butter; stir in next 5 ingredients; pour over birds. Roast in 325 F. oven about 2 hours or until fork tender, basting frequently.

3.   Lift chickens to a warm platter; remove strings. Spoon pan sauce over rice; serve with chicken.
©Al (Alex-Alexander) D. Girvan. All rights reserved.