Chicken Tandoori

Chicken Tandoori No. 2659 Yields 6 Servings

2 Chickens, Halved & 2 tsp Cumin, Ground
Skinned 1 tsp Paprika
1 tsp Saffron Threads 1 tsp Salt
2 Tbls Boiling Water 1/2 tsp Red Pepper, Ground
8 Cloves Garlic 1/2 tsp Whole Cumin Seed
2 oz Ginger, Cut Into Small 1/2 Cup Butter, Melted
Pieces - Lettuce
1 Cup Plain Yogurt - Lemon or Lime Wedges
1/2 Cup Beetroot Extract (See - Radishes
Instructions) - Green Chile Peppers
2 Tbls Lemon Juice
1 tsp Coriander, Ground

NOTE: To make the beetroot color extract, slice 1 or 2 large beets.
Combine in a saucepan with 1/2 cup water.
Cover and boil until fork tender (15-20 minutes).
Drain well, reserving the liquid.
Cut 4 or 5 slits almost to the bone in the legs and breasts of each chicken.
Soak the saffron threads in the boiling water for about 5 minutes.
Brush generously over the chicken and into the slits.
Cover.
Let stand at room temperature for 20 minutes.
Puree the garlic and the ginger in a food processor or blender.
Transfer to a bowl.
Add the next 9 ingredients.
Blend thoroughly.
Use a pastry brush to generously coat the chickens with the mixture, making
sure it goes into the slits.
Cover.
Let stand at room temperature for 12 hours.
Preheat the oven to 500 degrees.
Butter a shallow roasting pan.
Add the chickens.
Drizzle with melted butter.
Roast for 10 to 12 minutes.
Reduce the oven temperature to 350 degrees.
Continue roasting until the chickens test done and are poppy red in color
(25-30 minutes).
Arrange the chickens on lettuce leaves.
Garnish with lemon and lime wedges, radishes and chile peppers.