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TANDOORI MURGHI
3 very young broiling chickens (about 2 - 2 1/4 pounds each)
2 1/2 ts unseasoned natural meat tenderizer (optional)
1/3 c lemon juice
For marinade
2 large cloves garlic
1 tablespoon chopped fresh ginger root
1 teaspoon ground roasted cumin seeds
1/2 teaspoon ground cardamom
1/2 teaspoon red pepper
1 teaspoon tandoori coloring, or 1 tablespoon paprika
1/3 cup plain yogurt
Usli ghee or light vegetable oil for basting
Cut the wings off the chickens, remove neck (reserve for later uses) and quarter them.
Pull away the skin, prick all over with a fork and make diagonal slashes 1/2-inch deep, 1 inch apart on the meat. Put the meat in a large
bowl and add tenderizer and lemon juice, rubbing into the slashes and all over for 2 minutes. Cover and marinate for 1/2 hour.
Put marinade ingredients into an electric blender or food processor, and blend until reduced to a smooth
sauce, then pour over the chicken pieces and mix, turning and tossing, to coat all the pieces well.
Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times.
Remove chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature.
To broil, preheat the broiler. Brush the grill with a little oil to prevent the meat's sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with
ghee. Cook 2 to 3 inches away from the heat for 20 minutes, turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with
ghee during cooking.
To grill outdoors, place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with
ghee, then cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done.
Serves 6 Alternate: TANDOORI CHICKEN BREASTS
1 small onion, chopped
3 garlic cloves, chopped
a 1 inch piece fresh gingerroot, peeled and chopped
2 tb fresh lemon juice
1 tb water
1/2 cup plain yogurt
2 ts ground coriander
1 ts ground cumin
1 ts salt
1/2 ts ground turmeric
1/4 ts cayenne
1/8 ts each ground mace, cloves, cinnamon, and nutmeg
3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved
In a blender or small food processor grind onion with garlic, gingerroot, lemon juice, and water to form a
paste, transfer to a bowl and stir in remaining marinade ingredients.
With a sharp paring knife make three 1/2-inch-deep diagonal cuts in each chicken breast half, being careful not to cut all the way through. Rub chicken with marinade, rubbing it into cuts. In a large resealable plastic bag marinate chicken, chilled, overnight.
Prepare grill, and cook chicken on an oiled rack 5 to 6 inches over glowing coals until cooked
through (about 7 minutes per side), transfer to a platter and let stand
a few minutes while you prepare a lightly dressed salad. Slice
chicken and spread atop the salad. Serves 6. |
