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INDIAN
RECIPE OF THE DAY (September 16th 2006):
BARBECUED TANDOORI CHICKEN
Ingredients: 3 very young broiling chickens
(about 2 to 2-1/4 pounds each), 2-1/2 teaspoons unseasoned
natural meat tenderizer, 1/3 cup 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
Method: 1. Cut the wings off the chickens. Remove
the neckbone carefully. Place the chickens on a cutting
board and quarter them neatly. Then pull away the skin,
using kitchen towels for a better grip if necessary.
(Reserve the wings, neck, and skin for the stockpot.)
Prick the chicken all over with fork or a thin skewer.
Make diagonal slashes, + inch deep, 1 inch apart on
the meat. Put the meat in a large bowl. Add meat tenderizer
and lemon juice to the chicken, and rub them into the
slashes and all over for 2 minutes. Cover and marinate
for + hour. Put all the ingredients of the marinade
into the container of an electric blender or food processor,
and blend until reduced to a smooth sauce. (Alternatively,
garlic and ginger may be crushed to a paste and blended
with the remaining ingredients.) Pour this marinade
over the chicken pieces and mix, turning and tossing,
to coat all the pieces well. (A note of caution: Since
certain brands of Tandoori coloring tend to stain the
fingers, it is advisable either to use a fork to turn
the chicken pieces in the marinade or use a pastry brush
to spread it over the chicken.) Cover and marinate for
4 hours at room temperature, or refrigerate overnight,
turning several times. Chicken should not remain in
the marinade for more than 2 days, because the marinade
contains a meat tenderizer which, with prolonged marinating,
alters the texture of the chicken meat to very soft
and doughy. Take the chicken from the refrigerator at
least 1 hour before cooking to bring it to room temperature.
The chicken is now ready to be either roasted in the
oven (or broiled over an electric or charcoal grill).
TO ROAST IN THE OVEN: Start heating the oven to 500-550
degrees. Take the chickens out of the marinade. Brush
them with the ghee or vegetable oil, and place them
on an extra-large shallow roasting pan, preferably on
a wire rack. Set the pan in the middle level of the
oven, and roast for 25 to 30 minutes, or until the meat
is cooked through. There is no need to baste while the
chicken pieces are roasting, because the enclosed environment
keeps the chickens from drying excessively.
BON APÉTIT...... |
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