Chicken Bulgarian
Tandoori Style Chicken
Chicken Bulgarian
1 cup plain yogurt
1 tsp. salt
1 clove garlic, minced
1/2 tsp. ground cardamom (preferably fresh ground)
1 tsp. chili powder
1/4 tsp. cinnamon
3 lbs. chicken parts
2 Tbsp flour
Combine yogurt and seasonings. Marinate chicken in yogurt mixture
for at least 4 hours (overnight is best). Remove chicken from
marinade (you'll need to scrape most of it off with a spoon) and
place in a baking pan, skin side up. Stir flour into marinade and
spoon over chicken. Bake at 350 degrees F., basting occasionally
with marinade, for about 1 1/2 hours or until tender. Serves 4.
Tandoori Style Chicken
1 cup plain yogurt
1 Tbsp grated fresh ginger
2 tsp. minced garlic
2 tsp. paprika
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. ground cloves
3 4 pounds chicken parts (I use skinless, boneless breasts)
Whisk together the marinade in a small bowl. Rinse the chicken parts
and pat dry with a paper towel. Put the chicken in a Ziplock bag and
pour in the marinade. Seal, turn the bag to distribute the marinade,
and place the bag in a bowl. Refrigerate for 6 8 hours, turning
occasionally.
Shake off the excess marinade from the chicken. Grill the chicken,
skin side up, over indirect medium heat until the juices run clear
and the temperature reads 180 degrees F. at the thickest part (about
35 50 minutes).
Indian Smothered Potatoes
2 lbs. red potatoes
2 tsp. turmeric
3/4 tsp. ground coriander
1 1/4 tsp. cumin
1/4 tsp. cardamom
1/4 tsp. cinnamon
1/4 tsp. cloves
pinch of mace
1 tsp. salt
1/3 cup plain yogurt
1/4 cup butter
2 bay leaves
1 1/4 tsp. crushed red pepper
2 Tbsp sugar
Cut potatoes in 1 inch cubes. Boil in salted water until half done,
8 10 minutes. Drain.
Make a paste of spices (except bay leaves and red pepper) and yogurt.
Toss potatoes in it to coat.
Melt butter in a medium sized, heavy dutch oven. Add bay leaves and
red pepper, stir over low heat for a few minutes, and add sugar.
Stir until sugar just begins to caramelize and turn golden. Add
potatoes, stir and toss gently. Cover and bake at 350 degrees F. for
30 minutes. Serves 6
Mary McGhee
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