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  • CHICK'N - 01

    From Dave Drum@1:2320/105 to All on Mon Aug 22 06:46:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tandoori Chicken
    Categories: Poultry, Herbs, Chilies, Citrus
    Yield: 5 servings

    3 tb Oil
    1 ts Ground coriander
    1 ts Ground cumin
    1 ts Ground turmeric
    1 ts Cayenne
    1 tb Garam masala
    1 tb Sweet (not hot) paprika
    1 c Plain yogurt
    2 tb Lemon juice
    4 cl Garlic: minced
    2 tb Minced fresh ginger
    1 ts Salt
    4 Whole chicken leg quarters;
    - skinned, bone-in

    Heat the oil in a small pan over medium heat, then cook
    the coriander, cumin, turmeric, cayenne, garam masala
    and paprika, stirring often, until fragrant
    (approximately 2-3 minutes). Let cool completely.

    Whisk the cooled spice-oil mixture into the yogurt, then
    mix in the lemon juice, garlic, salt and ginger.

    Cut deep slashes (to the bone) in 3-4 places on the
    leg/thigh pieces. Just make 2-3 cuts if you are using
    separate drumsticks and thighs. Coat the chicken in the
    marinade, cover and chill for at least an hour
    (preferably 6 hours), no more than 8 hours.

    Prepare your grill so that one side is quite hot over
    direct heat, the other side cooler, not over direct
    heat. If using charcoal, leave one side of the grill
    without coals, so you have a hot side and a cooler side.
    If you are using a gas grill, just turn on one-half of
    the burners.

    Use tongs to wipe the grill grates with a paper towel
    soaked in vegetable oil.

    Take the chicken out of the marinade and shake off the
    excess. You want the chicken coated, but not gloppy.

    Put the chicken pieces on the hot side of the grill and
    cover. Cook 2-3 minutes before checking.

    Turn the chicken so it is brown (even a little bit
    charred) on all sides

    Move chicken to the cool side of the grill. Cover and
    cook for at least 20 minutes, up to 40 minutes (or
    longer) depending on the size of the chicken and the
    temperature of the grill. The chicken is done when its
    juices run clear.

    Let it rest for at least 5 minutes before serving. ItrCOs
    also great at room temperature or even cold the next
    day.

    Serve with naan, and Indian flatbread, or with Indian
    style rice, with yogurt-based raita on the side.

    By: Elise Bauer

    Serves: 4 to 6 servings

    RECIPE FROM: https://www.simplyrecipes.com

    Uncle Dirty Dave's Archives

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