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Number of posts : 2546 Age : 49 I live in : hyderabad (india) Job/hobbies : love listen to music , love shayris ,and playing long tennis Warning : Donate : <form action="https://www.paypal.com/cgi-bin/webscr" method="post"><input type="hidden" name="cmd" value="_s-xclick"><input type="hidden" name="hosted_button_id" value="1336398"><input type="image" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG_global.gif" border="0" name="submit" alt=""><img alt="" border="0" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" height="1"></form> Registration date : 2008-04-01
| Subject: Indian Barbequed Chicken 2008-06-15, 21:27 | |
| Indian Barbequed Chicken (Murg Tandoori) Serves: 4 Cooking time (approx.): 15 minutes Style: North Indian (Mughlai) Non-Vegetarian
1 medium (about 800 grams) chicken cleaned and skinned 1 cup(s) well beaten 1 teaspoon(s) each of hot spice mix (garam masala), and red chilli powders 4 whole red chilli(es) made into a paste with a little water 1 tablespoon(s) each of ginger and garlic pastes 2 tablespoon(s) [2 tablespoon(s) oil butter for basting salt to taste finely cut onion rings, lemon wedges and finely chopped leaves for garnishing
Make cuts on the chicken. Apply a mixture of red chilli powder, half of the lemon juice and salt to the
chicken and keep aside for about an hour. Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken and refrigerate preferably overnight or at least for four hours.
- Skewer the chicken and barbeque it in a hot clay oven (Tandoor) or on an open hot grill for about 12 minutes or till the chicken is almost done.
- Baste the chicken with butter and roast for another 3 minutes.
Garnish with onion rings, lemon wedges and finely chopped coriander leaves.
TIP:
- If there is access to a traditional clay oven or a Tandoor, the chicken should be barbequed in it. Alternatively, use an open hot grill.
Serve hot with: Green Chutney (Hari Chutney). | |
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