Dr. Sainani's Tandoori Chicken |
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Prep Time: 300 Minutes Cook Time: 20 Minutes |
Ready In: 320 Minutes Servings: 4 |
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Maybe it's me, but I find the cooking time very short. This is from a 1965 fundraising cookbook for Toronto's Women's College Hospital. Ingredients:
1 (2 lb) roasting chickens |
1 large onion |
4 garlic cloves |
1 inch fresh gingerroot |
1 teaspoon coriander powder |
1 teaspoon cumin powder |
1/2 teaspoon chili powder |
2 teaspoons salt |
1/2 cup yogurt |
1 tablespoon yogurt |
1 tablespoon vinegar |
1 tablespoon worcestershire sauce |
2 lemons |
2 tablespoons melted butter |
1 teaspoon garam masala (substitute allspice if it cannot be found) |
Directions:
1. Clean the chicken; keep it whole but do not truss.
2. Make 3 or 4 cuts on each side of the bird.
3. Grind the onion, garlic and ginger to a paste; add to it the coriander, cumin, chili and salt.
4. Beat the yogurt (1/2 cup+ 1 tbsp) in a bowl and add the paste, vinegar, Worcestershire and the juice of 1 lemon.
5. Mix thoroughly and rub on chicken; marinate the chicken for 4 to 5 hours.
6. If possible, cook chicken on a barbecue rotary spit; otherwise, roast in a moderate oven for 20 minutes or until the chicken is tender (yes, that's the time the recipe states).
7. Brush with melted butter, sprinkle with garam masala and lemon juice and serve.
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