Wednesday, February 1, 2012

CHICKEN: This recipe for tendoorie ohicken works well at home.

TENDOORI CHICKEN:



2 chickens, each cut into 4 quarters

1 tsp. each yellow and red food colouring


marinade:

¾ to 1- cup plain yogurt
1 cup olive oil
¼ cup lemon juice
3 tbsp. grated ginger roots + 1 tbsp. minced garlic
2 tbsp. each ground cumin & hot chilli powder
1 tbsp. each ground coriander &. ground cardamom
1 tsp. each turmeric& garam marsala
2-2 ½ tbsp. salt



Remove skins from chicken pieces. Make a few shallow slashes all over the meat for easier penetration of the marinade flavouring. Rub chicken pieces with the food-colouring mixture.

Mix well all the marinade ingredients and pour over chicken in a large container. Let chicken marinate for at least 4 hours or overnight in the refrigerator, turning pieces over from time to time.

Preheat oven to 475 degrees F. Pat dry chicken pieces and arrange them on rack in a large baking pan. Bake 20-25 minutes. Check for doneness. Do not overcook.



NOTE: Traditionally, this chicken dish is cooked in a clay oven called the tandoor. In the absence of such an oven in the average household, this recipe makes an acceptable substitution.

Instead of using food colouring and traditional marinade, 5 tbsp. store-bought tandoori powder or tandoori paste can be used as substitute. Omit red colouring in this case.

No comments:

Post a Comment