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Tandoori Chicken


1 medium onion-corsely chopped
6 cloves garlic-chopped
1 slice ginger root; 1"x2"-peel&chopd
3 tablespoons lemon juice
8 ounces plain yogurt
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon garam marsala
1/4 teaspoon ground mace
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
4 tablespoons olive oil
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper; (optional)
6 chicken legs
3 chicken breasts-halved
1 medium onion; sliced
2 lemons

Make the marinade first. Put the chopped onions, garlic, ginger, and lemon juice in an electric blender and blend to a smooth paste. Place this in a bowl large enough to accommodate the chicken. Add the yogurt, coriander, cumin, turmeric, garam masala,m mace, nutmeg, cloves, cinnamon, olive oil, salt, black pepper, and cayenn. Mix thouroughly. Skin chicken legs and breasts. With a sharp knife make 3 diagonal slashes on each breast section, going halfway down to the bone. Make 2 diagonal slashes on each thigh halfway to the bone. Make 4 or 5 jabs on each drumstick. Put the chicken in the marinade and rub the marinade into the slashes with your finger. Cover and refrigerate for 24 hours, turning 4 or 5 times. About 1 1/2 hours before serving, light charcoal. Peel onion for garnishing and slice paper-thin. Separate rings into ice water and chill. Grill chicken 7 or 8 minutes on each side, then raise the grill and cook another 15 to 20 minutes on each side. Baste with marinade as you cook. Warm a large platter. Place chicken pieces on platter - drain onion rings and lay on top. Quarter lemons lengthwise and place them around chicken - the chicken is good with extra lemon juice squeezed on. Serving Size 8 Source: Madhur Jaffery "An Invitation to Indian Cooking." Posted to the BBQ list on June 26, 1998 by David Klose - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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