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23 Jun 2011
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Classic tandoori chicken from India is marinated in yogurt, lemon juice, and plenty of spices, then grilled
or broiled. Plan ahead. This recipe needs to marinate at least 8 hours or overnight.
Prep Time: 8 hours, 45 minutes
Cook Time: 45 minutes
Total Time: 9 hours, 30 minutesIngredients:
•1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
•1/2 cup plain yogurt
•2 tablespoons fresh lemon juice or malt vinegar
•1 tablespoon minced garlic
•1 tablespoon peeled and grated or crushed ginger root
•1 tablespoon ground cumin
•1 teaspoon ground coriander
•1/2 teaspoon cayenne pepper
•1/4 teaspoon ground cardamom
•1/4 teaspoon ground cloves
•1/4 teaspoon fresh-ground black pepper
•2 teaspoons salt, or to taste
Vegetable oil, for brushing
Fresh cilantro sprigs for garnish
Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish
Preparation:
Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to
allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.
In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground
coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the
mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate
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Document Summary

Classic tandoori chicken from india is marinated in yogurt, lemon juice, and plenty of spices, then grilled or broiled. This recipe needs to marinate at least 8 hours or overnight. Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish. In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. 8 hours or overnight. (do not marinate for longer than 2 days. ) Remove the chicken from the refrigerator at least 30 minutes before cooking. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire.

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