Subj : CHICK'N - 01
To   : All
From : Dave Drum
Date : Mon Aug 22 2022 06:49:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Tandoori Chicken
Categories: Poultry, Herbs, Chilies, Citrus
     Yield: 5 servings

     3 tb Oil
     1 ts Ground coriander
     1 ts Ground cumin
     1 ts Ground turmeric
     1 ts Cayenne
     1 tb Garam masala
     1 tb Sweet (not hot) paprika
     1 c  Plain yogurt
     2 tb Lemon juice
     4 cl Garlic: minced
     2 tb Minced fresh ginger
     1 ts Salt
     4    Whole chicken leg quarters;
          - skinned, bone-in

 Heat the oil in a small pan over medium heat, then cook
 the coriander, cumin, turmeric, cayenne, garam masala
 and paprika, stirring often, until fragrant
 (approximately 2-3 minutes). Let cool completely.

 Whisk the cooled spice-oil mixture into the yogurt, then
 mix in the lemon juice, garlic, salt and ginger.

 Cut deep slashes (to the bone) in 3-4 places on the
 leg/thigh pieces. Just make 2-3 cuts if you are using
 separate drumsticks and thighs. Coat the chicken in the
 marinade, cover and chill for at least an hour
 (preferably 6 hours), no more than 8 hours.

 Prepare your grill so that one side is quite hot over
 direct heat, the other side cooler, not over direct
 heat. If using charcoal, leave one side of the grill
 without coals, so you have a hot side and a cooler side.
 If you are using a gas grill, just turn on one-half of
 the burners.

 Use tongs to wipe the grill grates with a paper towel
 soaked in vegetable oil.

 Take the chicken out of the marinade and shake off the
 excess. You want the chicken coated, but not gloppy.

 Put the chicken pieces on the hot side of the grill and
 cover. Cook 2-3 minutes before checking.

 Turn the chicken so it is brown (even a little bit
 charred) on all sides

 Move chicken to the cool side of the grill. Cover and
 cook for at least 20 minutes, up to 40 minutes (or
 longer) depending on the size of the chicken and the
 temperature of the grill. The chicken is done when its
 juices run clear.

 Let it rest for at least 5 minutes before serving. ItrCOs
 also great at room temperature or even cold the next
 day.

 Serve with naan, and Indian flatbread, or with Indian
 style rice, with yogurt-based raita on the side.

 By: Elise Bauer

 Serves: 4 to 6 servings

 RECIPE FROM: https://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

MMMMM

... Canned Vienna sausages taste like hot dogs, only nastier.
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