Chicken Tandoori #1 Of 2 Recipe


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Chicken Tandoori #1 Of 2 Recipe another great recipe from Recipes 4U

 

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

 

 

 

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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


This Chicken Tandoori #1 Of 2 Recipe is one of our Indian Recipes, which came to us from submissions from our readers and public domain sources. Obviously, as there are more than 50,000 recipes it is not practical to test every single recipe on our web site, so please take care, and double check everything before cooking that special meal and don`t trust the information implicitly. If a recipe appears to be wrong, let us know.


 

Chicken Tandoori #1 Of 2 Recipe

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