[CH] Not a bad recipe
Virginia Anderson (assembly1@waitrose.com)
Tue, 05 Jun 2001 12:44:38 +0100
Hi all,
I'm with Doug - on to the recipes! We had this last night and it's the
closest I've got to restaurant tandoori chicken. We served it with a mixed
salad with coriander and pickled jalapenos in it. And yes, I suppose this
method would work for cat (the sauce is good enough to work with broccoli or
even fence posts).
Tandoori Chicken
Mridula Baljekar, The Complete Indian Cookbook (Godalming, Surrey: Bramley
Books, 1998), p. 70.
Serves 4-6
Time: prep: 20-25 minutes plus 6 hrs-overnight marinating, cooking 25-30
mins.
Serve as starter with lettuce, cucumber, tomatoes and sliced raw onions; or
as side dish with plain pilau, mushroom bhajis and mint and onion raita.
Suitable for freezing.
1.2 kg./2 1/2 lbs. chicken joints, legs or breast or a combination of the
two; 1 t. salt; juice of half a lemon; 1/2 in. cube of ginger, peeled and
coarsely chopped; 2-3 small cloves of garlic, peeled and coarsely chopped; 1
fresh green chilli, coarsely chopped [had a jalapeno]; 2 T. chopped
coriander leaves; 75 g./3 oz. thick yoghurt; 1 t. ground coriander; 1/2 t.
ground cumin; 1 t. garam masala; 1/4 t. black pepper; 1/2 t. Tandoori colour
or a few drops red food colour mixed with 1 T. tomato puree [I used
commercial tandoori paste - about 1 tablespoon]
Remove the skin from the chicken and cut each piece into two. With a sharp
knife, make 2-3 slits in each piece. Rub salt and lemon juice into the
chicken pieces and set aside for half an hour.
Meanwhile, put the ginger, garlic, green chillies, coriander leaves and the
yoghurt into a liquidiser and blend until smooth. Add the rest of the
ingredients and blend again.
Pour and spread the marinade all over the chicken, especially into the
slits. Cover the container with cling film and leave to marinate for 6-8
hours or overnight in the refrigerator.
Preheat oven to 240°C/475°F/Gas Mark 9. Line a roasting tin with aluminium
foil (this will help to maintain the high level of heat required to cook the
chicken) and arrange the chicken pieces in it. Place the roasting tin in
the centre of the oven and bake for 25-30 minutes, turning the pieces over
carefully as they brown and basting with juice in the roasting tin as well
as any remaining marinade.
Remove from the oven, lift each piece with a pair of tongs and shake off any
excess liquid.
Cheers,
Virginia
--
Virginia Anderson
Leicester, UK
<vanderson@experimentalmusic.co.uk>
Experimental Music Catalogue: <http://www.experimentalmusic.co.uk>
...experimental music since 1969....