| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indian |
|
4 |
To 6 |
INGREDIENTS
| 2 1/2 |
lb |
Chicken pieces, skinnless (legs, breasts, or both) |
| 1 |
ts |
Salt |
| 1 |
lg |
Lemon |
| 1 3/4 |
c |
Plain yogurt (I use non fat) |
| 1/2 |
md |
Onion, peeled and quartered |
| 1 |
|
Clove garlic, peeled |
| 3/4 |
|
Inch cube fresh ginger, peeled and quartered |
| 1/2 |
|
Fresh hot green chili, roughly sliced |
| 2 |
ts |
Garam masala (see below) |
| 2 |
tb |
Yellow liquid food coloring |
| 1 |
tb |
Red food coloring (see note) (up to 1-1/2) |
|
|
Lime wedges |
| 1 |
tb |
Cardamom seeds, ground |
| 2 |
|
Inch stick of cinnamon, ground |
| 1 |
ts |
Black cumin seeds, ground (I use regular cumin) |
| 1 |
ts |
Cloves, ground |
| 1 |
ts |
Black peppercorns, ground |
| 1/4 |
|
Avg-sized nutmeg, ground |
INSTRUCTIONS
GARAM MASALA
This recipe is for Tandoori-style chicken without using a tandoor. It comes
from "Madhur Jaffrey's Indian Cooking."
cut each leg into two pieces and each breast into four (I usually skip this
step... too squeamish). Cut two slits on each side of each part of the
legs. The slits should never start at an edge, and they should be deep
enough to reach the bone. Cut similar slits in the meaty side of the breast
pieces.
spread the chicken pieces out on one or two large platters. Sprinkle half
the salt and squeeze the juice frim 3/4 of a lemon over them.. Lightly rub
the salt and lemon juice into the slits. Turn the chicken over and to the
same the same on the other side with the remaining salt and lemon juice.
Set aside for 20 minutes.
Combine the yogurt, onion, garlic, chili and garam masala in the container
of an electric blender or food prrocessor. Blend until you have a smooth
paste. Empty the paste into a strainer set over a large ceramic or
stainless steel bowl. Push the paste through.
Brush the chicken pieces on both sides with the food coloring and then put
them, with any remaining food coloring, into the bowl with the marinade
(the paste). Mix well, making sure the marinade goes into the slits in the
chicken. Cover and refrigerate for 6 - 24 hours. The longer the better.
Preheat the oven to its maximum temperature. Take the pieces out of the
marinade, shaking off as much of the marinade as possible. Arrange them in
a shallow baking tray in a single layer. Bake for 20-25 minutes or until
just done. Test the chicken with a fork just to be sure. Serve with lime
wedges.
I usually serve this with basmati rice and spicy green beans.
NOTE: the traditional redish color of tandoori chicken comes from food
coloring, so there's nothing un-authentic about using the food coloring. It
can be left out if you'd rather, though.
GARAM MASALA: is a spice blend. If you can't find it pre-blended, here is a
recipe to make your own: (I usually make my own, since the pre-blended
varieties usually skimp on cardamom and cloves)
Posted to EAT-L Digest 29 Jan 97 by Tania Hewes
<taniah@NSERV1.CLSI.US.GEAC.COM> on Jan 30, 1997.
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