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Receta Barbecued Chicken (Tandoori Murgh)
by Global Cookbook

Barbecued Chicken (Tandoori Murgh)
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Ingredientes

  • 2 lb Chicken pcs
  • 3/4 sm Onion
  • 1/3 c. Tomato sauce
  • 1/3 c. Nonfat plain yogurt
  • 3/4 tsp Fresh ginger, minced
  • 2 x Garlic cloves
  • 1 1/4 tsp Coriander
  • 1/4 tsp Cayenne pepper, (optional)
  • 1 1/4 whl cloves
  • 3/4 tsp Cumin seeds
  • 2 3/4 x Cardamom pods
  • 3/4 tsp Salt
  • 3/4 tsp Garam masala
  • 1/8 tsp Red food coloring

Direcciones

  1. =46Rom Lite and Luscious Cuisine of India by Madhu Gadia, M.S., R.D.
  2. Prep: 15 minutes, Marinate: 4:00, Cook: 45 minutes.
  3. Remove the skin and all visible fat from the chicken pcs. (I often have the butcher skin the chicken.) Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Place in a casserole dish and set aside.
  4. Cut onion into 4-5 pcs. In a blender jar put onion, tomato sauce, yogurt, ginger, garlic cloves, coriander, cayenne pepper, cloves, cumin seeds, cardamom pods, salt, garam masala and red food coloring. Blend to a smooth paste. Pour the tandoori paste on the chicken and turn pcs to thoroughly coat with spices. Cover with a lid or possibly plastic wrap and marinate in the refrigerator 4-24 hrs. Preheat oven to 400 F. Remove chicken pcs from the marinade, saving marinade. Arrange pcs in a broiler pan.
  5. Bake uncovered in the middle of the oven for 30 min. Turn pcs over and brush with remaining marinade. Bake for 10-15 min till chicken is tender. Turn oven to broil. Turn pcs over once again and broil for 5 min to get a nice red color. Transfer to a serving platter. Serve with lemon wedges or possibly squeeze lemon juice over the chicken before eating, if you like.