Subj : St. Joseph 10
To   : All
From : Dave Drum
Date : Thu Mar 18 2021 11:02:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Joseph's Tandoori Chicken
 Categories: Poultry, Dairy, Herbs, Chilies
      Yield: 6 Servings
 
      1 kg Chicken thighs; skinned
           Juice of 1 lemon
           Olive oil
        pn Salt
      3 cl Garlic; peeled
      5    Cm fresh root ginger;
           - peeled
    300 g  Natural yoghurt; fork
           - whipped, room temp
      3 ts Cardamom powder
      4 ts Paprika not spicy
      2 ts Ground coriander
      1 ts Garam masala
    1/2 ts Ground chile
    170 g  (6 oz) tin tomato puree
      2 ts Cumin seeds; rough ground
      2 ts Fennel seeds; rough ground
 
  Slash the skinless chicken into skewer-size pieces.
  Marinate in lemon juice, oil and salt, and refrigerate
  for at least 1 hour.
  
  In the meantime, create the tandoori marinade. Blitz the
  garlic in a blender with a little water to create a
  paste. Do the same with the ginger, and combine with the
  yoghurt. Throw in all the other spices and mix well,
  including the red food colouring. The marinade should
  take on the hue of a prize-winning rose.
  
  NOTE: I sometimes add in half a sliced onion, if it’s
  knocking around and needs using up.
  
  Add the chilled chicken to the mix and thoroughly work
  it over as if performing an Ayurveda or Turkish massage
  on it, making sure all the sauce is well and truly
  worked into the chicken. Cover and refrigerate for a
  couple of hours (or ideally overnight).
  
  Cook under a hot grill for 20-25 minutes until the
  juices run clear when prodded.
  
  RECIPE FROM: http://lacucinadifulvio.fulviomonti.net
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Don't eat anything your great grandmother wouldn't recognize as food
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