Chicken Tandoori #1 of 2
Chicken Tandoori #1 of 2 is a chicken recipe made with Lemon Juice and Meat Tenderizer. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.
Ingredients
- 1/3 cup
- 2 1/2 tsp
Method (preview)
- 1
HOW TO ROAST CUMIN SEEDS: Take a small sauce pan or frying pan and heat it until moderately hot.
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Put in the cumin seeds and shake pan back and forth or stir until seeds turn from dark green to brown.
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This happens very quickly.
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Remove seeds immediately.
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When cool, grind to a powder.
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If this seems like a big hassle, just use powdered cumin.
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Flavor of dish will be only slightly different from original.
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DIRECTIONS: 1.
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Remove skin from chicken legs.
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Prick the chicken all over with fork or thin skewer.
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Make diagonal slashes, 1/2- inch deep, 1 inch apart on the meat.
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Mix food colors together, and using a pastry brush, paint chicken.
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Coloring will stain fingers, so be careful.
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Put the meat in a large bowl.
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Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes.
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Cover and marinate for 1/2 hour.
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Put all the ingredients of the marinade into the container of an electric blender or good processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to paste and blended with the remaining ingredients.)
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Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well.
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Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. (I refrigerated chicken) Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy.
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Format in Meal-Master by Karen Adler,
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