INGREDIENTS

INSTRUCTIONS

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)

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