 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| Chicken Tandoori ~ Chicken Tandoori is an Indian style of kabob. Asian dishes allows for your imagination to play part in your presentation. 1 chicken, cut into pieces, de-boned (you may use boneless chicken breasts) Group 1 ½ cup plain yogurt 2 tbsp tandoori masala 2 tsp fresh lemon juice 1 tsp ginger, crushed 1 tsp garlic, crushed 1 tsp red chile powder ~ or to taste ~~~~~ bamboo skewers ~ soaked in water 1. Clean chicken. In a separate bowl mix group 1. Make diagonal cuts in each piece to help the marinade penetrate. Mix chicken with the marinade and refrigerate overnight in a sealed container. 2. Place chicken on skewers; cook over a medium high barbecue until done. Variation: Bake chicken at 350° F for about 1½ hours. Cover for the first ½-hour then uncovered for the remaining time. Tandoori Masala 1 tbsp cumin seeds (comino) 1 tbsp coriander seeds 1 tbsp cayenne pepper few drops of red food coloring (optional) 1. Grind cumin and coriander seeds to a fine powder in a coffee grinder or with a pestle and mortar. Stir in cayenne and food coloring and mix well. 2. Store in a small airtight jar up to 2 months. 6 Servings [ The Book of Curries & Indian Foods by Linda Fraser ] |
 | |  | |  |