Tandoori Chicken
3 Chickens (about 1Kg each)
2-1/2 teaspoons unseasoned natural meat tenderizer
1/3 cup lemon juice
For Marinade
2 large cloves garlic
1 tablespoon chopped fresh ginger root
1 teaspoon ground roasted cumin seeds
1/2 teaspoon ground cardamom
1/2 teaspoon red pepper
1 teaspoon tandoori coloring, or 1 tablespoon paprika
1/3 cup plain yogurt
Vegetable oil for basting
Cut the wings off the chickens. Remove the neckbone carefully. Place
the chickens on a cutting board and quarter them neatly. Then pull
away the skin, using kitchen towels for a better grip if necessary.
(Reserve the wings, neck, and skin for the stockpot.) [censored] the
chicken all over with fork or a thin skewer. Make diagonal slashes, +
inch deep, 1 inch apart on the meat. Put the meat in a large bowl. 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 + hour. Put
all the ingredients of the marinade into the container of an electric
blender or food processor, and blend until reduced to a smooth sauce.
(Alternatively, garlic and ginger may be crushed to a paste and
blended with the remaining ingredients.) 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. Take the chicken from
the refrigerator at least 1 hour before cooking to bring it to room
temperature. The chicken is now ready to be either roasted in the oven
or broiled over an electric or charcoal grill.
For more recipes go to http://www.curryguide.com.au
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/