| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Indian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Roasting chicken; 3.5 – 5 lbs. |
| 1 |
lg |
Sheet of aluminum foil |
| 6 |
tb |
Plain yogurt |
| 1 |
|
1-in cube ginger; peeled and coarsely chopped |
| 2 |
|
Cloves garlic; peeled |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Ground turmeric |
|
|
Fresh ground black pepper; (about 1/2 tsp.) |
| 1 1/4 |
ts |
Salt |
| 8 |
tb |
Vegetable oil |
| 8 |
oz |
Onions; chopped |
| 4 |
|
Cloves garlic; peeled |
| 1 |
oz |
Blanched slivered almonds |
| 1 |
|
1.5-in cube ginger; peeled & chopped |
| 2 |
ts |
Ground coriander |
| 2 |
ts |
Ground cumin |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
tb |
Paprika |
| 1 1/2 |
ts |
Salt |
| 2 |
tb |
Lemon juice |
| 1/2 |
ts |
Garam masala |
| 1/2 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
MARINADE
SPICE PASTE
Yesterday evening, with a friend coming over for dinner, I broke out Madhur
Jaffrey's "Indian Cooking" and whipped up a dinnerful of subcontinental
dishes, which I thought I'd share with the list. All three recipes derive
from that one book, which I can't recommend highly enough as a good
overview of all the various aspects of Indian food. None of these dishes
are outrageously (even notably) hot, but could be jacked up however you
like. Anyway, here's what we had last night:
Prep time: 3.5 hours
Cooking time: 1.5 - 2 hours
Make the marinade: In a blender or food processor, combine 1/2 the yogurt
with the ginger and garlic, and pulse until it forms a rough paste. Add the
spices and pulse again to mix. Empty into a bowl (don't rinse out the food
processor yet) and add the other half of the yogurt, mixing well.
Skin the chicken, with the exception of the wing tips. Cover the chicken,
both outside and the body cavity, with the marinade. Refrigerate, covered,
for 3 hours (the book says to leave it unrefrigerated for 2, but being a
little concerned about bacteria, etc. I substituted 3 hours in the fridge).
To make the spice paste, combine the onions, garlic, ginger and almonds in
the unwashed food processor and mix into a paste. Add the coriander, cumin,
turmeric, cayenne, salt and paprika and blend well. Heat the vegetable oil
in a large skillet over medium-high heat. Pour the mixture into the skillet
and fry, letting the spice mix absorb the oil, 8-9 minutes. Add the lemon
juice, garam masala and black pepper and cook another minute. Remove from
heat and allow to cool.
Preheat oven to 350 degrees.
When the chicken is finished marinating, place it on a large sheet of
aluminum foil (big enough to totally enclose it). Rub the spice paste over
the chicken, inside and out. Fold the aluminum foil over the chicken and
enclose by folding seams together- make sure seams are at least 1 in. above
the "floor" of the foil wrapping. Place chicken on a baking sheet in
preheated oven and roast, 20 minutes per pound or until tender.
Posted to CHILE-HEADS DIGEST by "Jonathan T. Smillie" <jsmillie@protix.com>
on Oct 19, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Life – your only chance. Eternity – payback time”