Tandoori Chicken (from Chandrika Mukerji)


Ingredients :
(1) 0.5" (1.27cm) to 0.75" (1.9cm) of ginger
(2) 6-8 cloves of garlic
(3) 8 pieces of chicken (usually legs with thighs tend to be used)
    HV: as the leg meat is very tender, we usually buy
        legs only.
(4) 500g of plain natural yoghurt 
(5) 3-4 heaping tablespoons of Tandoori Masala/paste
(6) Fresh corriander leaves (optional)
(7) 1 lime (*not* lemon)
(8) 1 large spanish onion

Method :
(1) Clean and wash chicken pieces and make some deep cuts in the flesh.
(2) Puree/grate ginger and garlic (If you are averse to either
    condiment then tone it down - but the more used the better :) ).
(3) Add the yoghurt to the puree to obtain the marinade. May add salt
    to taste. If the marinade is too thick (doesn't drip off a spoon)
    add a little bit of water.
(4) Add the Tandoori Masala. If you like, add another tablespoon.
(5) Add the chicken. Cover and refrigerate for 18-24 hours. If possible,
    turn the chicken pieces in the marinade once/twice.
(6) Remove the chicken from the marinade and bake (covered) for 45 mins
    at 350F (177C).
(7) Remove the cover and brown the chicken (takes 5-10 mins).

HV: Tandoori chicken is traditionally prepared in a tandoor.
HV: this is a clay oven (usually in a hole in the ground)
HV: in which charcoal provides the heat.
HV: As an alternative, you can just grill the marinaded pieces
HV: of chicken.

Garnish chicken with fresh corriander leaves, wedges of lime,
and rings of spanish onion. Tandoori chicken is traditionally served with
Naan bread and Raita (plain yoghurt with finely cut cucumber, tomatoe).

Tandoori is a rather dry dish and it seems awful to waste the marinade 
(after all that is the tastiest part :) ). Also, it is too dry to be eaten
with rice hence this modification.

Ingredients :
(9) 1.5 tablespoons of ground cumin
(10) 1 finely chopped onion 
(11) 2 tablespoons of tomatoe paste
(12) A little bit of full cream or half and half
(13) Finely chopped ginger (0.25"(0.6cm)) and garlic (2 cloves).

Method:
(8) Heat oil and add the ginger, garlic, cumin and onion. Fry on medium
    heat till golden brown.
(9) Add the marinade, and any juice that comes out of the chicken.
(10) Add the tomatoe paste and the cream.
(11) Add the chicken. Simmer for 5 mins.
(12) Squeeze in half a lime.

Garnish as mentioned above and serve with plain boiled Basmati rice (or
long-grained rice - but Basmati tastes the best with this dish). A 
green tossed salad goes well with the meal (and adds a different color).