Traditional Indian barbecue started a long
time ago during the rule
of the "mogul" empire in India. Being one of the very
popular delicacies Indian barbecue has survived many years of
perfection. Try this recipe for your next BBQ.
India's
version of barbecued chicken is the world famous, bright red
"Tandoori chicken". Tenderized in a yogurt marinade,
seasoned with ginger, garlic and a few spices, it gets its red
color from saffron and red food color. The traditional Indian clay oven is called the
"Tandoor".
- One
Chicken whole (approximately 3 lbs.)
- 1
½ teaspoon Salt
- 1
teaspoon Red chili powder
- 4
-6 tablespoons Lemon juice
- 1/4
cup, melted Butter for basting
- For the
marinade:
- 6 -8
Tablespoons Yogurt
- 2
Tablespoons Heavy cream
- 3
teaspoons Ginger paste
- 3
teaspoons Garlic Paste
Quick
Tip: Use ready-to-use ginger and garlic paste, now available in
your neighborhood grocery store.
- 1 teaspoon
Cumin Powder
- 1 -2
teaspoons Garam masala (Curry Powder can also be used)
- ½ a
teaspoon Saffron (optional if unavailable)
- Red and
Orange color few drops each
1.
Clean the chicken. Remove the skin.
Quick Tip: Skinning the
chicken becomes very easy when you use a kitchen towel to pull
the skin apart.
And make deep incisions to the bone with a
knife, (approximately 2 to 3 inches apart on the entire
chicken). Make a paste of the salt, red chili powder and lemon
juice and rub over the chicken evenly. Keep aside for 15
minutes. Please wash your hands thoroughly.
2. Whisk
the yogurt in a large bowl, add the remaining ingredients and
mix well. Rub this marinade over the chicken. Keep aside for 4
hours. The more you keep it for marinating the better. We suggest
that you marinate the chicken the night before.
3. Preheat
the oven to 400 degrees F. Arrange the chicken, breasts down, on
a shallow roasting pan.
Quick Tip: Always line the pan with a
heavy foil to collect the drippings, so that cleaning is a
breeze.
Bake in the oven for 20 minutes. Remove. Baste the
chicken with the melted butter and the marinade drippings that
have accumulated in the pan.
4. Reduce
the heat to 350 degrees F and continue roasting the chicken for
another 40 minutes. Remove the chicken and baste with butter.
At this
point you have pre-cooked your Tandoori Chicken.
Refrigerate and take it to your BBQ the next day.
5. Grill on a hot open grill for another 10 minutes till golden
brown. Grilling on an outdoor grill will add flavor and give
perfection to the recipe; although you may serve the Tandoori
Murgh without the grilling.
6. Serve
with freshly cut lemon wedges, Onion Salat, Mint
Chutney and Naan.
The traditional Indian clay oven is called the
"Tandoor". A Tandoor is a clay pot usually sunken neck
deep in the ground. Charcoal is put on the flat bottom of the
pot. Top
The heat generated by the hot charcoal in and on the sides
of the clay pot is used for cooking. Long iron rods, long enough
to reach the bottom of the pot, are used in the cooking process.
It is probably the most versatile kitchen equipment in the
Indian kitchen. Barbecues, breads, daal, gravies made in them
acquire a unique taste, very different from the food cooked on
the regular kitchen oven.
The tandoor cooks by a combination of heat from smoldering embers in the bottom and heat which has been retained by the thick, clay walls and is re-radiated as you cook. The intense heat cooks meat very quickly and seals in the juices, producing the distinctive and succulent results which characterize Tandoori food.
You will not find "tandoors"
in Indian homes / kitchens today. Most use the gas or the electric oven.
Nowadays Tandoors are found mainly in restaurants, although a
new outdoor tandoor is available for the outdoors.
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