Saturday, July 15, 2006

Tandoori Chicken

The CC is sick of being asked for this recipe, and since I'm making it for a grilling event tomorrow, in the spirit of summer, I'm just going to document it once and for all.

The "magic" of the recipe is in the double marinade. You really can't speed up this process. It has to marinate two nights.

Also, for the "germ-phobes", the recipe was designed to work in a hot climate without any refrigerators. I wanna see what can grow in this absurd level of acidity.

For the record, I'm not going to use that vile food coloring that makes this chicken "pink". This is the real deal. Enjoy!

Marinade 1

8-10 tbsp lime juice or vinegar
1 tbsp red chilli powder (the "Indian" one)
1 tbsp salt.

Marinade 2

yogurt (the sour, greek, strained one not the crap you get!)

1-2 inches of ginger (peeled)
4-6 cloves garlic
5 green chillies (the "Indian" ones. Use serranos as a substitute.)

2 tsp cloves
2 bay leaves
4-8 green cardamoms
1 tsp mace
1 tsp nutmeg
2 tsp black peppercorns
2 tsp caraway seeds
2 tbsp salt


Mix the first marinade. Rub all over the chickens. Leave overnight.

For the second marinade, grind all of "group 3" in a coffee grinder, grind all of "group 2" in a blender, and mix all three together. You should get greenish-white glop with black flecks from all the spices.

Take each piece of chicken from the first marinade, coat them all over with the yogurt marinade. Pour the rest of the stuff over the chickens, and marinate overnight. (The first marinade gets discarded. Yes, this is correct!)

Grill. Keep basting it with the marinade. (It's not the same as a "tandoor" but it's damn close.)

For the eternally harangued-by-their-job-I-have-no-time-to-cook, the bare minimum is 4 hours for the first, and 8 hours for the second (but don't expect it to taste as good as the real deal.)

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