*  Exported from  MasterCook  *
 
                       TANDOORI CHICKEN - MY VERSION
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Indian                           Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       md           Onion, corsely chopped
    6                    Cloves garlic, chopped
    1       sl           Ginger root,1“x2”,peel&chopd
    3       tb           Lemon juice
    8       oz           Plain yogurt
    1       tb           Ground coriander
    1       tb           Ground turmeric
    1       t            Garam Marsala
      1/4   ts           Ground mace
      1/4   ts           Ground nutmeg
      1/4   ts           Ground cloves
      1/4   ts           Ground cinnamon
    4       tb           Olive oil
    2       ts           Salt
      1/4   ts           Freshly ground black pepper
      1/2   ts           Cayenne Pepper (optional)
    6                    Chicken legs
    3                    Chicken breasts, halved
                         -----GARNISH-----
    1       md           Sliced onion
    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.
   
   Source: Madhur Jaffery, “An Invitation to Indian Cooking.”
  
 
 
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