---------- 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,
 [email protected].

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