High Voltage Shareware/high1.zip/high1/DIR22/REC1024.ZIP/REC1024.TXT

Text File | 1993-11-27 | 9KB | 229 lines

Newsgroups: rec.food.recipes
Path: nuchat!taronga!arielle
From: jfwhome![e-mail]
Subject: Tandoori Chicken
Message-ID: <2co37s$[e-mail]>
Followup-To: poster
Sender: [e-mail] (Stephanie da Silva)
Reply-To: jfwhome![e-mail]
Organization: Our Lady of Perpetual Mirth (Pacifica)
References: <[e-mail]>
Date: 21 Nov 1993 10:58:52 -0500
Approved: [e-mail]


In <[e-mail]> [e-mail]  (David Butler) writes:

>Would somebody out there have a recipe for Tandori Chicken.


Here are some:

From: [e-mail] (Michelle Stone)
Date: 3 Jan 92 19:03:35 GMT

I do this one on my weber but it should be done in a clay pot.  I usually
don't follow the recipe exactly so you might do some experimenting
yourself.

Variation of Tandoori chicken

Ingredients:

1   medium white onion        6   cloves garlic
1   tsp ground cloves        1.5 tsp tumeric
1   tsp coriander        2   tsp garam masala
1   tsp salt                pinch of freshly ground pepper
1   tbs honey            1   pint non fat yogurt
1   tsp orange food coloring

Chop onion and garlic and blend in blender until smooth.  Add
other dry ingredients and honey  and blend.  Pour in large bowl and
blend with yogurt and food coloring.

Skin a chicken.  Divide into parts and cut the breast portions
in half (this means you have 4 breast parts).  Score the larger pieces.
Place chicken in bowl and completely cover with sauce.  Marinate for at
least 2 to 3 days in refridgerator. Turn chicken often.   Cook for a
minimum of one hour in clay pot.  Chicken should be cooked dry.

You will love it!
============================
From: [e-mail] (Babs Woods)
Subject: Chicken Tandoori

Well, for those of you who want to do it all yourselves,
here's my recipe.  Despite the fact that I always try to cook from
scratch, we do buy Patak's Vindaloo paste for vindaloo.

I tend to combine what seems best from different recipes, thus:

Tandoori Murghi

Mix in small bowl:

juice of 1 lg or 2 sm lemons        2t sweet paprika
1t yellow colouring            1-1/4t red colouring
(1-1/2t meat tenderizer)        (salt)

Marinade:
Puree':
2t garam masala            1C plain yogurt
1 small onion, chopped        2 cloves garlic, chopped
1" cube peeled ginger, chopped    1 1" X 3" green hot pepper,
1t ground cumin                (seeded), chopped
(or: 1/4t - 1/2t cayenne)

2-1/2 to 3lbs chicken parts, skinned

Slit the chicken pieces about every 1" and almost down to the bone
on the diagonal.  Place the chicken pieces in a large non-metal bowl, or
use casserole dishes to lay it out in one layer.  Pour the colouring
liquid over them, making sure to coat them well.  Set aside about 20
minutes.  Don't handle this with bare hands, unless you want them to
soak up the red colouring.

Add the marinade, coat chicken well.  Cover and refrigerate
6-24 hours, the longer the better.  (If you've used the meat tenderizer,
any longer than 24 hours and the meat is said to get "doughy".)  Turn
pieces periodically while they marinate.

Preheat your oven to about 450F.  Be sure the oven is spotless,
because this is a steak-alarm dish.  Remove chicken from marinade,
shaking off as much of it as possible.  Arrange them in a single layer on
a cookie sheet (baking tray).  Don't crowd them.  Bake for 20-25 minutes
or until they're just done.  Test them to be sure.

One of the sources for this recipe, Madhur Jaffrey, suggests
that they be served hot, with lime wedges.  I've had it served with lemon
wedges, on a bed of lettuce, with sliced tomatoes and onions.  She also
notes that the leftover marinade can be frozen and re-used just once.
I think Julie Sahni says it can be re-used within 24 hours, also only once.

When I make Murgh Saag, I use peas (I'm not too fond of spinach
and I've had it in restaurants done with peas), I chop up some tandoori
murgh instead of using raw chicken.  This idea comes from restaurant
versions I've had, too.



From: [e-mail] (Steve Frampton)
Date: Tue, 28 Jul 92 22:40:08 EDT
Subject: Tandoori Chicken.

Taken, without permission, from "The Curry Club Indian Restaurant
Cookbook", by Pat Chapman, published 1984 by Piatkus Publishers Ltd.,
ISBN 0-86188-488-4, here is a recipe for Tandoori Chicken.

(This book is absolutely wonderful, I recommend it strongly
without hesitation).

Tandoori Chicken (or Turkey, Duck, Quails, Pigeon, etc.)
--------------------------------------------------------

Nearly every Indian restaurant offers tandoori dishes, whether or not
they own a tandoor.  The dish needs no introduction although the method
probably does.  The tasty secret lies in a long marinade in yoghurt with
spices.  The colouring used to be achieved by using alkenet root but is
more simply obtained now by using red, yellow or orange food colouring
powder.  You can choose your own colour.  Although you do get a better
flavour using charcoal, the results under the grill are totally
satisfactory.

3 lb (1.4 kg) chicken or 4 large legs

Marinade spices:
3 tablespoons lime or lemon juice  1 & 1/2 teaspoons paprika
1 teaspoon salt                    1 & 1/2 teaspoons coriander, ground


Marinade:                          1 & 1/2 teaspoons cummin, ground
6 fl oz (175 ml) yoghurt           1 teaspoon ground ginger
2 tablespoons mustard oil          1/4 teaspoon orange food
6 cloves garlic                        colouring powder
1 teaspoon salt

1) Skin the chicken, then quarter it and slash the flesh with short
gashes.  Rub in the lime or lemon juice and the salt.  Leave for half
an hour or so.

2) Meanwhile mix all the marinade ingredients, including the spices,
either in a blender or by hand.  Rub it thoroughly into the chicken
(by hand is messy but best), and leave to stand in a bowl overnight
(covered, to minimise smells).

3) Next day preheat oven to 425 degrees F (220 degrees C) <gas 7>.
Shake excess marinade off chicken pieces and place on oven racks.  Make
sure to put a drip pan underneath.

4) Cook for 25 to 30 minutes, then, to finish off, place under grill for
3 to 4 minutes.

5) Alternatively, if you are barbecuing, put the pieces of marinated
chicken over the charcoal (not too near) and cook until ready.

6) Serve on a bed of lettuce and onion rings with a wedge of lemon, and
some naan bread {see Message-Id '[e-mail]', posted
Wed, 15 Jul 92 18:52:48 EDT for a simple recipe} and tandoori chutney.

Serves:  4


From: [e-mail] (The Resource, Poet-Magician of Quality)
Date: 25 Aug 92 15:38:54 GMT
Subject: Tandhoori Chicken

Ronald Metsger was nice enough to send this recipe to me several
years ago... Ashwin Ram has informed me that it was invented by he
and his wife Preetha, with turkey as the protein source.

TANDOORI CHICKEN
===============

Masala for marinade for 5 lb. roasting chicken:
----------------------------------------

1 1/4 oz.       fresh ginger (adrak)
2     oz.       fresh garlic (lasan) (about 20 cloves)
2 1/2 inch      fresh green chili (hari mirch)
4     tbsp.     freshly ground coriander seeds (dhania)
3     tsp.      freshly ground black cumin seeds (kala jeera)
5     tbsp.     lime juice
3     tbsp.     vinegar
1 1/2 tsp.      salt, or to taste
1-2   tsp.      red chili powder (lal mirch)
1/2   cup       yogurt
2     tbsp.     vegetable oil
red color (optional)
ghee (clarified butter), for basting


Skin chicken.  Make a few slashes in each area, and deep holes with skewer.

Grind ginger, garlic,  green  chili,  coriander  and  black
cumin  well.  Blenderize or mix in lime juice, vinegar, salt, red chili
powder,  yogurt and  vegetable oil until smooth.  Add red color till
marinade turns a deep pink.  Rub marinade on chicken outside and inside.
Marinate for  24  hours or at least overnight.

Bake at 350 F for 15-20 min/lb, or  according  to  directions on
chicken.  Chicken tends to dry out while cooking, so cover loosely with
foil for the first 2/3 of the cooking time.  Cook uncovered for the
remaining 1/3 time, basting frequently with ghee.  Cover legs, wings,
etc. in foil if they dry out too much.

Serve with lemon and thinly sliced onions.

NOTES:
------
Black cumin:  Available at Indian stores.  Best substitute -- regular cumin.

Red chili powder:  Not to be confused with Mexican chili powder.
Best substitute -- ground red cayenne pepper.

Ghee:  Clarified butter.  Make from butter or buy from an Indian store.
Best substitute -- your favorite cooking oil.

Roast cumin and coriander seeds before grinding.