05-30-2002, 08:12 AM
Ingredients
8 small chicken portions, skinned
3 dried red chilies
1 tsp salt
s tsp coriander seeds
2 tbsp lime juice
2 garlic cloves, srushed
1 -in. piece ginger root, grated
1 clove
2 tsp garam masala
2 tsp chili powder
1/2 onion, chopped
11/4 cups natural yogurt
1 tbsp chopped fresh cilantro
Serves for
1 Make 2-3 slashes with a sharp knife in the flesh of the chicken pieces
2 Crush together the chilies, salt, coriander seeds, lime juice, garlic, ginger, and clove. Stir in the garam masala and chili powder. Transfer to a small saucepan and heat gently until aromatic.
3 Add the onion and fry. Then stir in the yogurt and remove from the heat.
4 Arrange the chicken in a non-metallic dish and pour over the yogurt mixture. Cover and put in the refrigerator to marinate for 4 hours or overnight.
5 Arrange the chicken on a broiler try and cook under a preheated very hot broiler or over a barbecue for 20-30 minutes, turning once, until the chicken juices run clear when the thickest parts of the portions are pierced with a sharp knife.
6 Sprinkele the chicken with chopped fresh cilantro. Serve hot or cold, garnished with the lemon slices, and accompanied by cucumber raita.
From The Complete Indian Book of Indian Cooking. Edited by Veronica Sperling & Christine McFadden.
Or you can by the tandoori powder already prepared and just mix in the natural yogurt. I find its best to marinade over night. I also prefer to cook in the oven first of all to make sure its cooked fully then burn under the grill/ broiler.
Zed
8 small chicken portions, skinned
3 dried red chilies
1 tsp salt
s tsp coriander seeds
2 tbsp lime juice
2 garlic cloves, srushed
1 -in. piece ginger root, grated
1 clove
2 tsp garam masala
2 tsp chili powder
1/2 onion, chopped
11/4 cups natural yogurt
1 tbsp chopped fresh cilantro
Serves for
1 Make 2-3 slashes with a sharp knife in the flesh of the chicken pieces
2 Crush together the chilies, salt, coriander seeds, lime juice, garlic, ginger, and clove. Stir in the garam masala and chili powder. Transfer to a small saucepan and heat gently until aromatic.
3 Add the onion and fry. Then stir in the yogurt and remove from the heat.
4 Arrange the chicken in a non-metallic dish and pour over the yogurt mixture. Cover and put in the refrigerator to marinate for 4 hours or overnight.
5 Arrange the chicken on a broiler try and cook under a preheated very hot broiler or over a barbecue for 20-30 minutes, turning once, until the chicken juices run clear when the thickest parts of the portions are pierced with a sharp knife.
6 Sprinkele the chicken with chopped fresh cilantro. Serve hot or cold, garnished with the lemon slices, and accompanied by cucumber raita.
From The Complete Indian Book of Indian Cooking. Edited by Veronica Sperling & Christine McFadden.
Or you can by the tandoori powder already prepared and just mix in the natural yogurt. I find its best to marinade over night. I also prefer to cook in the oven first of all to make sure its cooked fully then burn under the grill/ broiler.
Zed