Wednesday, December 5, 2007

TASTY TANDOORI

Tandoori dishes derive their name from the Tandoor oven that they are cooked in.Tandoor ovens are traditionally clay ovens fuelled by charcoal in the bottom. Today, in the Indian restaurant, they are a little more high-tech, and can be fuelled by charcoal, gas or electricity. It is probably the heat generated in the Tandoor that give Tandoori dishes their unique taste, rather than the particular fuel used to fire them. Meat, kebabs and breads are cooked in the Tandoor.


Chicken Tandoori




Servings

4-5

Ingredients

4 Chicken Drumsticks

4 Chicken Thighs

1 Diced onion

2 tbsp Crushed Ginger

5 cloves Crushed Garlic

2/3 cup Plain Curd

1/4 cup Lemon Juice

1/2 tsp Turmeric

1 tsp Chili Powder

1 tsp Cumin Powder

1/4 tsp Ground Cinnamon

1/4 tsp Ground Cloves

2 tsp Salt

1 tbsp Oil

1/4 tsp Garam Masala

1/4 tsp Coriander

1/4 tsp Corn Starch



Preparation

  • Remove skin from chicken parts. Make deep slashes in the meat with a sharp knife.
  • Mix all of the ingredients together to form a marinade. Blend it thoroughly and then pour into a leak-proof plastic bag.
  • Add the chicken pieces, squeeze air from the bag, and seal. Knead the bag to rub the marinade into the slashes. Place on a plate and refrigerate for 12 - 24 hours, turns the bag occasionally.
  • To cook, lift the pieces from the mariande and wipe off the excess
  • Grill/broil with a hot flame for about 5 minutes per side to seal in juices, then continue to cook over a lower flame until the meat is cooked through
  • Garnish with side of lettuce, sliced onion rings and lemon.

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