Chicken Tandoori #2 of 2

INGREDIENTS

INSTRUCTIONS

5. 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.
TO ROAST IN THE OVEN: Start heating the oven to 500-550 degrees F. Take the
chicken legs out of the marinade. Brush them with ghee or oil, and place
them on a wire rack in a shallow roasting pan. Set the pan in the middle
level of the oven, and roast for 25-30 minutes, or until the meat is cooked
through. There is no need to baste while the chicken pieces are roasting,
because the enclosed environment keeps the chickens from drying
excessively. (I made the chicken this way, and it tasted just like the
Indian restaurant's did.)
TO BROIL INDOORS: Preheat the broiler. Brush the grill with a little oil to
prevent the meat's sticking. Place the chicken legs, slashed side up, on
the grill, and brush the slashed side with ghee or oil. Cook 2 to 3 inches
away from the heat for 20 minutes. Turn and cook the other side for another
10 minutes, or until the chicken pieces are cooked through. Brush often
with ghee or oil during cooking.
TO GRILL OUTDOORS: Fire the coal well in advance (about 1-1/2 hours before
you are ready to begin cooking), so that a white ash forms over the surface
of the coal. This is when the coal is at its hottest. Place the grill at
least 5 inches away from the heat, and rub generously with oil. Place the
chicken pieces, slashed side up, over the grill and brush them with ghee or
oil. Let chicken cook without turning for 10 minutes. Turn, baste the other
side, and cook for 10 minutes. continue to cook, turning and basting the
chicken every 10 minutes, until it is done. The cooking time for broiling
and grilling usually varies widely. Much depends upon the intensity of the
heat and its distance from the chicken. The point to remember is that the
chicken pieces have been marinating in a very strong tenderizing solution
for two days and therefore will cook much faster than standard broiled or
barbecued chicken. Serve the chicken immediately, lightly brushed with ghee
or oil and accompanied by Roasted Onions (Bhone Piaz).
SOURCE: "Classic Indian Cooking" by Julie Sahni. Format in Meal-Master by
Karen Adler, SPXB77A@prodigy.com.
Posted to MM-Recipes Digest V3 #282
Date: Mon, 14 Oct 1996 17:43:31, -0500
From: SPXB77A@prodigy.com (MS KAREN   ADLER)

A Message from our Provider:

“Jesus: He’s coming. Justice: It’s coming”