Chicken Tandoori #2 of 2

---------- Recipe via Meal-Master (tm) v8.04

Title: Chicken Tandoori #2 of 2
Categories: Indian
Yield: 4 Servings

- continued below

5. 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 F. Take the chicken legs out of the
marinade. Brush them with ghee or oil, and place them
on a wire rack in a shallow roasting pan. Set the pan
in the middle level of the oven, and roast for 25-30
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. (I made the chicken
this way, and it tasted just like the Indian
restaurant's did.)

TO BROIL INDOORS: Preheat the broiler. Brush the grill
with a little oil to prevent the meat's sticking.
Place the chicken legs, slashed side up, on the grill,
and brush the slashed side with ghee or oil. Cook 2 to
3 inches away from the heat for 20 minutes. Turn and
cook the other side for another 10 minutes, or until
the chicken pieces are cooked through. Brush often
with ghee or oil during cooking.

TO GRILL OUTDOORS: Fire the coal well in advance
(about 1-1/2 hours before you are ready to begin
cooking), so that a white ash forms over the surface
of the coal. This is when the coal is at its hottest.
Place the grill at least 5 inches away from the heat,
and rub generously with oil. Place the chicken pieces,
slashed side up, over the grill and brush them with
ghee or oil. Let chicken cook without turning for 10
minutes. Turn, baste the other side, and cook for 10
minutes. continue to cook, turning and basting the
chicken every 10 minutes, until it is done. The
cooking time for broiling and grilling usually varies
widely. Much depends upon the intensity of the heat
and its distance from the chicken. The point to
remember is that the chicken pieces have been
marinating in a very strong tenderizing solution for
two days and therefore will cook much faster than
standard broiled or barbecued chicken. Serve the
chicken immediately, lightly brushed with ghee or oil
and accompanied by Roasted Onions (Bhone Piaz).

SOURCE: "Classic Indian Cooking" by Julie Sahni.
Format in Meal-Master by Karen Adler,
SPXB77A@prodigy.com.

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