Even if you don't really care for Indian food, I think most people wil really like this chicken. Usually, it's made in a Indian oven called a tandoor. Lacking a tandoor, I do it on my gasser. It is fantastic on a hot summer day, maybe with a good cooling raita.
3-4 lb chicken, whole or cut up (I joint it, then cube and skewer the breasts).
MARINADE
2 t. coriander seeds
1 t. cumin seeds
1 onion, roughly chopped
3 garlic cloves, roughly chopped
2 inch piece of ginger, roughly chopped
1 C. plain yogurt
grated zest of 1 lemon
3 T. lemon juice
2 T. white vinegar
1 t. paprika
2 t. garam masala
.5 T. salt
.5 t. tandoori food coloring (optional)
Prepare chicken by jointing and removing skin. If you are not jointing the chicken, remove the skin and make many deep incisions (all the way to the bone) on the thigh, breast, and drumstick.
Prepare the marinade...
Dry roast the coriander over medium heat in a frypan until aromatic. Then, dry roast the cumin until aromatic. In a mortar and pestle (or spice grinder) grind each to a fine powder. Roughly chop all the marinade ingredients; place them in a food processor and puree. Marinate the chicken (or pieces) overnight.
Then, que it up! I don't think I need to give instructions on that...but as the marinade is pretty acidic, you might want to cut down slightly on the cooking time.
Enjoy!
credits...
Wickramasinghe, Priya and Carol Selva Rajah. The Food of India.
3-4 lb chicken, whole or cut up (I joint it, then cube and skewer the breasts).
MARINADE
2 t. coriander seeds
1 t. cumin seeds
1 onion, roughly chopped
3 garlic cloves, roughly chopped
2 inch piece of ginger, roughly chopped
1 C. plain yogurt
grated zest of 1 lemon
3 T. lemon juice
2 T. white vinegar
1 t. paprika
2 t. garam masala
.5 T. salt
.5 t. tandoori food coloring (optional)
Prepare chicken by jointing and removing skin. If you are not jointing the chicken, remove the skin and make many deep incisions (all the way to the bone) on the thigh, breast, and drumstick.
Prepare the marinade...
Dry roast the coriander over medium heat in a frypan until aromatic. Then, dry roast the cumin until aromatic. In a mortar and pestle (or spice grinder) grind each to a fine powder. Roughly chop all the marinade ingredients; place them in a food processor and puree. Marinate the chicken (or pieces) overnight.
Then, que it up! I don't think I need to give instructions on that...but as the marinade is pretty acidic, you might want to cut down slightly on the cooking time.
Enjoy!
credits...
Wickramasinghe, Priya and Carol Selva Rajah. The Food of India.