Chicken Tandoori #1 of 2

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Title: Chicken Tandoori #1 of 2
Yield: 4 Servings
Categories: Chicken, Barbecue, Indian, Low-cal


8 Chicken legs with thighs
- attached
1/3 c Lemon juice
2 1/2 ts Meat tenderizer
- unseasoned; natural

------------------------FOR LOVELY VERMILLION COLOR------------------------
1 tb Red food coloring
2 tb Yellow food coloring

--------------------------------FOR MARINADE--------------------------------
1 c Yogurt; plain
2 lg Garlic cloves
1 tb Ginger root; fresh; chopped
1 ts Cumin seeds; roasted;ground*
1/2 ts Cardamom; ground
1/2 ts Red cayenne pepper
Ghee or vegetable oil;
- for basting

*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,
Posted to MM-Recipes Digest V3 #282

Date: Mon, 14 Oct 1996 17:43:31, -0500