Chicken Tandoori #1 Of 2 Recipe
Recipe Ingredients
8 chicken legs with thighs attached
1/3 cup lemon juice
2 1/2 tsp meat tenderizer unseasoned, natural
FOR LOVELY VERMILLION COLOR
1 tbsp red food coloring
2 tbsp yellow food coloring
FOR MARINADE
1 cup yogurt, plain
2 large garlic cloves
1 tbsp ginger root, fresh; chopped
1 tsp cumin seeds, roasted;ground*
1/2 tsp cardamom, ground
1/2 tsp red cayenne pepper
1 ghee or vegetable oil, for basting
Recipe Preparation
*HOW TO ROAST CUMIN SEEDS: Take a small sauce pan or frying pan and
heat it until moderately hot. Put in the cumin seeds and shake pan
back and forth or stir until seeds turn from dark green to brown.
This happens very quickly. Remove seeds immediately. When cool, grind
to a powder. If this seems like a big hassle, just use powdered
cumin. Flavor of dish will be only slightly different from original.
**ABOUT GHEE: Ghee is clarified butter. I usually use a mixture of
half margarine and salad oil.
DIRECTIONS: 1. Remove skin from chicken legs. Prick the chicken all
over with fork or thin skewer. Make diagonal slashes, 1/2- inch deep,
1 inch apart on the meat. Mix food colors together, and using a
pastry brush, paint chicken. Coloring will stain fingers, so be
careful. Put the meat in a large bowl.
2. Add meat tenderizer and lemon juice to the chicken, and rub them
into the slashes and all over for 2 minutes. Cover and marinate for
1/2 hour.
3. Put all the ingredients of the marinade into the container of an
electric blender or good processor, and blend until reduced to a
smooth sauce. (Alternatively, garlic and ginger may be crushed to
paste and blended with the remaining ingredients.)
4. Pour this marinade over the chicken pieces and mix, turning and
tossing, to coat all the pieces well. Cover and marinate for 4 hours
at room temperature, or refrigerate overnight, turning several times.
(I refrigerated chicken) Chicken should not remain in the marinade
for more than 2 days, because the marinade contains a meat tenderizer
which, with prolonged marinating, alters the texture of the chicken
meat to very soft and doughy.
SOURCE: "Classic Indian Cooking" by Julie Sahni. Format in
Meal-Master by Karen Adler, [email protected].
Servings: 4
Back to Indian Recipes
Food Tips of the Week
Diet tipsIn planning a meal plan, the important thing is to try to cut down your ingestion of fat, salt and refined carbohydrates.
The argument against reduced carbohydrate diets
Its extremely popular, but it is truly safe for you?
The majority of the negative side effects stated, such as general tiredness, diarrhea, constipation, or headaches seem to be only temporary, but critics contend that low carb diets are not without permanently harmful side effects.
Moreover, it has been suggested that the kidneys may be given too much work to do and that the consequential change in blood acid levels can result in bone loss, but some of the studies testing the hypothesis have struggled to find real evidence of damage to the kidneys or loss of bone.
Superfoods rich in flavonoids
(inlcudes lettuce, asparagus, soy & thyme)
The compounds known as flavonoids which are present in these fruits and vegetables are thought to have properties as cancer fighters.
Doctors looking into the medical effects of flavonoids believe they could also have numerous healthy properties, amongst them, anti-viral and antioxidant powers.
A good number are also low in calories, so should be included in your diet system.
Chicken Tandoori #1 Of 2 Recipe from the Recipes 4U Cookbook
You can now stop spending your hard earned cash on top price recipe cook books or expensive meals out in poncy restaurants, just locate and print the recipe that take your fancy and start preparing great food to delight your friends in the comfort of your own home
|