Chicken Tandoori 1 Of 2

Ingredients

8 chicken legs with thighs attached 1/3 cup lemon juice 2 1/2 tsp meat tenderizer unseasoned, natural FOR LOVELY VERMILLION COLOR 1 tbsp red food coloring 2 tbsp yellow food coloring FOR MARINADE 1 cup yogurt, plain 2 large garlic cloves 1 tbsp ginger root, fresh; chopped 1 tsp cumin seeds, roasted;ground* 1/2 tsp cardamom, ground 1/2 tsp red cayenne pepper 1 ghee or vegetable oil, for basting	Advertisements

Preparation
 
*HOW TO ROAST CUMIN SEEDS: Take a small sauce pan or frying pan and
heat it until moderately hot. Put in the cumin seeds and shake pan
back and forth or stir until seeds turn from dark green to brown.
This happens very quickly. Remove seeds immediately. When cool, grind
to a powder. If this seems like a big hassle, just use powdered
cumin. Flavor of dish will be only slightly different from original.

**ABOUT GHEE: Ghee is clarified butter. I usually use a mixture of
half margarine and salad oil.

DIRECTIONS: 1. Remove skin from chicken legs. Prick the chicken all
over with fork or thin skewer. Make diagonal slashes, 1/2- inch deep,
1 inch apart on the meat. Mix food colors together, and using a
pastry brush, paint chicken. Coloring will stain fingers, so be
careful. Put the meat in a large bowl.

2. Add meat tenderizer and lemon juice to the chicken, and rub them
into the slashes and all over for 2 minutes. Cover and marinate for
1/2 hour.

3. Put all the ingredients of the marinade into the container of an
electric blender or good processor, and blend until reduced to a
smooth sauce. (Alternatively, garlic and ginger may be crushed to
paste and blended with the remaining ingredients.)

4. Pour this marinade over the chicken pieces and mix, turning and
tossing, to coat all the pieces well. Cover and marinate for 4 hours
at room temperature, or refrigerate overnight, turning several times.
(I refrigerated chicken) Chicken should not remain in the marinade
for more than 2 days, because the marinade contains a meat tenderizer
which, with prolonged marinating, alters the texture of the chicken
meat to very soft and doughy.

SOURCE: "Classic Indian Cooking" by Julie Sahni. Format in
Meal-Master by Karen Adler, [email protected].

 

 
Servings: 4

 

Chicken Tandoori 1
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Chicken Tandoori 2 Of 2
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Chicken Tandoori 2
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Chicken Tandoori Indian Grilled Chicken
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Coconut Burfi South Indian Sweet
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Coconut Chicken Curry
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Coconut Corn Curry
Cook the corn by boiling in a small amount of water until tender. Set aside. Using a mortar & pestle, grind all the spices, the coconut & peanuts into a smooth paste. In a large, heavy skillet, heat the ghee & fry the paste for 4 to 5 minutes, stirring constantly. Ad (Upload by user)
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Colombo Curry Paste Martinique
Grind together the first 5 ingredients into a coarse powder. Add this powder to the garlic, ginger, and chilies, mix well, and allow to sit for at least 1 hour to blend the flavors. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0 316 18224 9 pg 212 &nbs (Upload by user)

Colombo Powder French West Indies Curry Pow
Roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. Transfer to a plate to cool. Add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted a (Upload by user)
TAG: powder, spices, ,