COLLECTION (3) Marinated Chicken
Marian Russell
Recipe By : St. Michael Cookbook
Serving Size : 4 Preparation Time :1:10
Categories : Indian, Poultry
Amount Measure Ingredient
-------- ------------ --------------------------------
2 Kilograms Whole Roasting Chicken (4 pounds)
1000 Grams Plain Yogurt (4 1/2 cups)
1 Clove Garlic
2 Pieces Fresh Ginger (1 tsp. ground)
2 Dried Red Chilies
1/2 Teaspoon Ground Turmeric
1/2 Teaspoon Ground Mixed Spice (Garam Masala)
2 Tablespoons Fresh Mint (do not substitute dried!) -
(optional)
1 Tablespoon Ground Cumin
1 1/2 Teaspoons Salt
2 Teaspoons Sugar
Fresh Corriander Leaf (for garnish)
1) Remove the skin from the chicken, wash it thoroughly and dry it.
Score the flesh with a very sharp knife and put it in a large mixing
bowl.
2) Using a blender, blend half of the yogurt with all of the spices
and
herbs except the corriander.
3) Pour the marinade over the chicken and leave the chicken to
marinate
overnight in the refrigerator. Remember to spoon the marinade over
the
chicken occasionally.
4) Cook the chicken with the marinade in a pressure cooker for
30-35 minutes, depending on its size.
Alternative cooking methods:
- Put the chicken in a chicken brick, cover with the marinade, place
in a cold oven, turn the oven to hot (220o C (425o F)) and roast for
1 1/2 hours without opening the oven, or
- Put the chicken with the marinade in a covered casserole dish in a
fairly hot oven (180o C (375o F)) for 1 1/2 to 2 hours or until the
chicken is tender and the juices run clear when it is pierced with a
skewer, basting occasionally with the marinade during the cooking
time.
5) Transfer the chicken to a hot serving platter.
6) In a sauce boat or large pitcher, put the rest of the yogurt and
gradually add the juices and bits of spices from the cooking vessel
to the yogurt, stirring to avoid lumps.
7) Garnish the chicken with sprigs of corriander.
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* Exported from MasterCook II *
Tandoori Chicken
Recipe By : Classic Indian Cooking/Indian Restaurant Cookbook
Serving Size : 4 Preparation Time :2:30
Categories : Ethnic - Indian Poultry
Amount Measure Ingredient
-------- ------------ --------------------------------
1 1/2 Kilograms Chicken Thighs, Skin Removed (about 12 thighs)
1/3 Cup Fresh Lemon or Lime Juice
1/2 Teaspoon Salt
2 1/2 Teaspoons Tandoori Powder
250 Grams Plain Yogurt (9 ounces)
2 Tablespoons Mustard Oil (or vegetable oil)
6 Cloves Garlic
1 Teaspoon Salt
1 Tablespoon Fresh Ginger
1 1/2 Teaspoons Paprika
1 1/2 Teaspoons Tandoori Powder
1 1/2 Teaspoons Ground Cumin
1/2 Teaspoon Red Pepper
1 Teaspoon Ground Roasted Cumin
1/2 Teaspoon Ground Cardamom
1) Remove and discard the skin from the chicken and wash the
chicken in cold water. Pat the chicken pieces dry and put them
in a large bowl.
2) Slash the flesh of each piece two or three times. Mix the
lemon juice, salt and Tandoori powder together and rub this mixture
into the slashes. Allow the chicken to marinate in this mixture
for at least 1/2 hour.
3) While the chicken is marinating, mix the remaining ingredients
together in a blender until well blended. Pour this mixture over
the chicken when the 1/2 hour is up. Allow the chicken to marinate
for at least an additional 1/2 hour, but best would be to marinate
it overnight and cook it the next day or to prepare it in the morning
and cook it in the evening.
4) Heat the oven to its highest temperature (250o C (500o F)).
Arrange the chicken pieces on a wire rack set over a pan into which
the marinade and juices from the chicken can drain. Bake in the
upper 1/3 of the oven for 20 minutes, then turn the pieces over and
bake an additional 10 minutes. NOTE: This is how I cooked tandoori
in my new oven. TAKE CARE (!!!) and adjust the cooking time according
to the temperatures of your own oven and how done it looks. It's okay
if it gets a little bit black (in fact it should), but don't burn it
to a crisp and don't underbake it either.
Serve with Saffron Rice with Peaches, Cucumber and Tomato Raita, and
Vegetable Curry
NOTES : The remaining marinade can be simmered on the back of the
stove
while the chicken is cooking. If you like strong hot tastes, you can
smear a bit of sauce on your chicken at the table. Alternatively, add
the left over marinade to browned onions with a can of tomatoes and
some
cream to make a sauce the next day for the leftover chicken (if there
IS
any chicken left over).
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* Exported from MasterCook II *
Marinade for Chicken or Fish
Recipe By : Ms. Magazine, page 50, Vol. III, No. 6
Serving Size : 1 Preparation Time :0:20
Categories : Fish & Shellfish, Poultry, Sauces & Marinades
Amount Measure Ingredient
-------- ------------ --------------------------------
1/4 Cup Lime Juice (1 or 2 limes)
1/3 Cup Pink Grapefruit Juice (1/2 grapefruit)
1/2 Cup Orange Juice (2 juice oranges)
1/2 Tablespoon Olive Oil
1/4 Teaspoon Soy Sauce
1/2 Tablespoon Fresh Ginger, Grated
2 Cloves Garlic, Crushed or Minced
1 Green Onion, Minced
1/8 Teaspoon Hot Pepper Sauce
1) Whisk together all ingredients.
2) Put 450 grams (1 lb.) of fish filets or skinless chicken in
marinade and refrigerate for at least 2 hours.
3) Transfer to an ovenproof dish, pour marinade around it to a
depth of 1/4 inch, then place under the broiler.
4) Cook until fish flakes easily or chicken is done.
_____________________________
Marian Russell
MRus...@sgit.iaea.or.at
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