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1995-09-27
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Newsgroups: rec.food.recipes
From: JGruhn@aol.com
Subject: COLLECTION (2) Tandoori Chicken Recipes
Date: Tue, 27 Jun 1995 03:07:50 GMT
Message-ID: <3snsm6$efg_003@woodhead.cts.com>
1) TANDOORI MURGH
Serves 4
Preparation and cooking time:
Overnight for marinating, plus about 1 hour
2-inch piece of resh ginger root, peeled and grated
4 garlic cloves, peeled and grated
1 tsp cumin seeds
1/2 tsp cayenne pepper
1/4 tsp salt
1 C plain yogurt
1 chicken, about 4 pounds, cut into serving pieces
2 TBS safflower oil
1/2 tsp turmeric
Combine the grated ginger, garlic, cumin seed, cayenne, salt and yogurt. Put
the chicken pieces in a foil-lined baking pan, pour over the yogurt mixture,
and use your hands to coat the meat completely. Leave the chicken to marinate
overnight.
Heat the oven to 350 degrees. Dribble the oil over the chicken and sprinkle
the chicken with turmeric. Place pan in oven and bake about 1 hour, basting
frequently with the oil and yogurt marinade at the bottom of the pan.
Merchant serves this with hot pita bread and Nimbu Masoor Dal (Lemon
Lentils), but it is nice served with:
BASMATI PULLAO
Serves 4
Preparation and cooking time:
1 hour soaking and draining, plus 40 minutes cooking
1 C basmati rice, picked over
2 TBS vegetable oil
1 medium-size onion, peeled and chopped
2 inch piece of cinnamon stick
2 cloves
1 bay leaf, crumbled
1/2 C cashew nuts
1/4 C seedless raisins
1 level tsp salt
Wash the rice in several changes of cold water until the water is clear, then
cover it with plenty more old water and leave it to soak for 30 minutes. Let
the rice drain through a sieve for about 30 minutes.
Heat the vegetable oil in a large frying pan over medium-low heat and lightly
cook the onion until it is soft. Add the drained rice, cinnamon, cloves, bay
leaf, cashew nuts, and seedless raisins and stir-fry for 2 minutes over
medium heat.
Add 2 1/2 cups water to the pan with the salt. Cover tightly, turn the heat
to low, and simmer for 20 minutes, adding a little extra water during cooking
if necessary, until the rice is tender and fluffy and all the water is
absorbed.