This recipe has more sway to the Thai marinades.I baked it on a banana leaf ,which is

Asian so, this is to be categorised as a fusion recipe.I did not bake till crisp,as i wanted it

to be like that.It had the taste of chicken palandy (srilankan dish).You could make it

crispier if  you like.Now for the recipe..

INGREDIENTS

4-5 chicken breasts

1 inch piece ginger

7-8 cloves peeled garlic

10-15 red chillies /2 tblsp.chilli paste

1 tblsp.vinegar

juice of 1 lime

2-3 lime leaves

1 inch piece turmeric root /1/2 tsp.turmeric

sea salt.

1 tsp.peppercorns

1 tblsp honey

3 tblsp.peanuts. (coarsely ground)

2 tsp.tabasco sauce/oyster sauce

1 tsp.tomato sauce.

1 egg

slices of onion

banana leaf (optional)

Butter or oil .

METHOD

Grind the bold listed,mix with other ingredients,oil, except onion and marinade the

chicken for minimum 30 minutes.Place the banana leaf on a tray .Arrange the onions on

the leaf and place the chicken on the onions.Bake in a hot oven 200-220 degrees for 30-40

minutes.Remove the chicken ,and transfer to another serving tray.Thicken the leftover

gravy at the bottom with onions and pour over the chicken and serve.

Note:When you arrange the onions sprinkle a little salt,a little oil,and a sprinkle of garam  masala on the onions ,before you lay the chicken .

The same recipe could be grilled or shallow fried.