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5. Chicken Tandoori (Barbecued Chicken)
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Source: JOYS OF NEPALESE COOKING
| (Kukhur a Tandoori-Nepali) This type of chicken preparation is a completely dry dish but can be servcd with rice or bread. This dish is common in the Terai especially with the Musalmans. | |
| 2 lbs | chicken |
| 1 tablespoon | lemon juice |
| 1/2 cup | yogurt |
| 1 teaspoon | paprika or chilli powder, (optional) |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin powder |
| 1/2 teaspoon | ginger powder |
| 2 small cloves | garlic, (crushed) |
| 1 1/2 tablespoon | oil or ghiu |
| 1/2 teaspoon | cumin seeds |
| 1 or 2 drops | cochineal, (eatable dye) |
| 1 teaspoon | salt |
Utensils Big karahi-1, baking tray-7, frying-pan-1, plate-1.
Process
Wash and clean chicken. Remove the internal offal, viscera, etc., and discard it. Prick chicken pieces all over with the point of a kitchen knife. Mix about 1
tablespoon, lemon juice and 1/4 teaspoon salt. Rub salt and lemon juice on the chicken. Leave it to stand for half an hour. Pound some cumin seeds, coriander, paprika, ginger, salt and garlic into a paste and mix it with yogurt and oil. These serve as marinate (i.e. a mixture in which chicken is stepped before cooking to improve its flavour). Rub chicken thoroughly inside and outside with this mixture and leave it as such for 1 hours. Keep chicken in the preheated oven set at 500 degrees.Place a baking tray on the bottom shelf. Roast for 20-25 minutes. Fry the remaining cumin seeds, on a frying pan till they produce a nice smell. Grind them into powder. Mix with the remaining lemon juice and drops of red colouring powder. Rub this paste on the chicken and again roast for l0 minutes.
Time required: 45-50 minutes for the actual preparation only.
Serves 4 servings
Note: For making chicken tandori an earthenware baking case.
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