Tandoori Chicken - Tandoori Murgh Ingredients
2 inch fresh ginger root, peeled and, grated
4 garlic cloves, peel/grated
1 tsp cumin seed
1/2 tsp cayenne pepper
1/4 tsp salt
1 cup plain yogurt
4 lb chicken, in serving pieces
2 tbsp veg. oil
1/2 tsp turmeric
Tandoori Chicken - Tandoori Murgh Directions
Preparation and cooking time: 2 hours for overnight marinating, plus
about 1 hour
Combine grated ginger, garlic, cumin seed, cayenne pepper, 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 for at least 2 hours, or preferably overnight.
Heat the oven to 350 F. Dribble the oil over the chicken in the
baking pan, and sprinkle the chicken with turmeric. Place the pan in
the oven and bake for about 1 hour, basting frequently with the oil
and yogurt marinade at the bottom of the pan. Serve with hot pita
bread and lentil dal.
From Ismail Merchant`s Indian Cuisine by Ismail Merchant
Serves: 4
A Tandoori Chicken - Tandoori Murgh Recipe brought to you by Recipes To Go
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"This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?"
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