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Tandoori Chicken--Tandoori Murgh--India
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Source: Steven Raichlen
For the Yogurt Marinade: | |
1 1/2 cups | plain whole milk yogurt |
1/4 teaspoon | saffron threads |
3 to 4 tablespoons | warm water |
5 cloves | garlic, sliced |
1 piece | fresh ginger, 2 inches, sliced |
1 teaspoon | salt |
1/2 teaspoon | ground black pepper |
1/2 cup | heavy cream or sour cream |
1 teaspoon | garam masala |
For the Chicken: | |
1 | Chicken, cut into 8 pieces |
1 to 3 teaspoons | cayenne pepper |
1 1/2 teaspoon | salt |
1/2 teaspoon | freshly ground black pepper |
1/2 cup | fresh lemon juice |
3 tablespoons | unsalted butter, melted |
Set a yogurt strainer, or reglar strainer lined with a double layer of dampened cheesecloth, over a bowl. Add the yogurt to the strainer an let drain, in the refrigerator, for 4 hours.
When ready to finish the marinade, place the saffron in a small bowl and crush to a powder with a pestle or the end of a wooden spoon. Stir in 3 tablespoons warm water and let stand for 2 minutes; then combine with the garlic and ginger in a blender or spice mill and process to a smooth paste, adding more water if necessary
Remove the drained yogurt from the refrigerator and discard the liquid. Transfer the yogurt to a large bowl and stir in the saffrom mixture, salt, papper, cream, an garam masala until thoroughly blended and smooth. It desired, stir in food coloring to the desired tint. Set the marinade aside while you prepare the chicken.
Rinse the chicken pieces under cold running water and remove and discard the skin. Then drain and blot dry with paper towels. Make 2 deep slashes, to the bone, in the fleshy side of each piece. Place the pieces in a nonreactive baking dish large enough to hold the pieces in one layer. Combine the cayenne, salt, and black pepper in a small bowl the sprikle the mixture over the chicken, rubbing it in thoroughly with your fingers, making sure it gets into the slashes. Add the lemon juice and turn the pieces to coat. Let marinate, at room temperature, for 15 minutes.
Drain the chicken and add to the yogurt marinade, stirring to coat the pieces completely. Cover and let marinate, in the refrigerator, for 4 hours, turning the pieces occasionally.
Preheat the grill to high
When ready to cook, remove the chicken from the marinade and thread onto skewers, leavin 2 inches between each piece to allow for better heat circulatnion. Oil the grill grate and arrange the skewers on the hot grate. Grill, turning with tongs, until browned but not fully cooked, about 4 minutes per side. Transfer the skewers to a large platter.
Brush the chicken pieces generously on all sides with melted butter and return the skewers to the grate. Grill until the chicken is nicely charred on the outside and the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a thigh and the breast meat near the bone shows no trace of pink, 2 to 4 more minutes per side, 4 to 8 minutes more is all.
Unskewer the chicken pieces onto serving plates or a platter and serve.
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