Tandoori Chicken - Tandoori Murgh

Recipe Ingredients

2		Fresh ginger root - peeled and grated
4		Garlic cloves - peel/grated
1 teaspoon	5ml	Cumin seed
1/2 teaspoon	2.5ml	Cayenne pepper
1/4 teaspoon	1.3ml	Salt
1 cup	237ml	Plain yogurt
4 lbs	1816g / 64oz	Chicken - in serving pieces
2 tablespoons	30ml	Veg. Oil
1/2 teaspoon	2.5ml	Turmeric

Recipe Instructions

Preparation and cooking time: 2 hours for overnight marinating, plus about 1 hour Combine grated ginger, garlic, cumin seed, cayenne pepper, salt and yogurt.

Put the chicken pieces in a foil-lined baking pan, pour over the yogurt mixture, and use your hands to coat the meat completely. Leave the chicken to marinate for at least 2 hours, or preferably overnight.

Heat the oven to 350 F. Dribble the oil over the chicken in the baking pan, and sprinkle the chicken with turmeric. Place the pan in the oven and bake for about 1 hour, basting frequently with the oil and yogurt marinade at the bottom of the pan. Serve with hot pita bread and lentil dal.

From Ismail Merchant`s Indian Cuisine by Ismail Merchant

Source:
An Invitation to Indian Cooking, Madhur Jaffrey (adpt)

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