Karin’s Kitchen: TANDOORI CHICKEN
April 19th, 2009
Indian folk introduced exotic recipes like this one at a time when South African dishes were noted for their blandness.
INGREDIENTS:
2 small chickens (spring chickens or Cornish hens)
3/4 cup yogurt
2 teaspoons salt
1 teaspoon garlic powder
1 ½ teaspoons cumin
Juice of 1 large lemon
4 cloves garlic, crushed
½ teaspoon cayenne pepper
l teaspoon freshly grated ginger-root or ground ginger
2 teaspoons ground coriander
1 tablespoon paprika
COOKING INSTRUCTIONS:
Split chickens down the back. Combine remaining ingredients to make a marinade. Marinate the chickens in the mixture for at least 1 hour, or overnight. Pour off marinade and reserve.
Place on a rack in a roasting pan on the bottom shelf of a 400 F oven and roast for 1 ¼ - 1½ hours, turning and basting frequently with the remaining marinade. Serve with curried rice mixed with nuts and raisins.
Serves 8
Chef Karin’s Tip: Tandoori Chicken is particularly good cooked in a rotisserie, over an open fire, or on a barbecue.