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TANDOORI CHICKEN (TANDOORI MURGHI)

2.5 lb chicken pieces skinned
1 tsp salt
1 lemon

15floz plain yoghurt
1/2 onion
1 garlic clove
3/4" cube ginger
1/2 fresh hot green chilli
2 teaspoons garam masala
red food colouring

Cut legs into 2, breasts into 4. Cut slits in chicken. Sprinkle
salt and squeeze lemon over both sides. Leave for 30 minutes.

Can use smaller chicken/turkey pieces instead, or large prawns, or
vegetables.

Combine the marinade ingredients in a liquidiser to form a smooth
paste. Add red food colouring to desired colour.

Put marinade on chicken, cover and refrigerate for 24 hours. Do
not skimp on this time!

Remove the chicken from the marinade, spread out on a baking tray,
and bake large chicken pieces for 20-25 minutes at the hottest oven
setting; smaller pieces or prawns should take about 15 minutes.

Serve on savoury rice with lemon slices.

The marinade can be reused once. I don't use any yoghurt in the
marinade, and just bake the whole lot without draining.


Tandoori chicken (Tandoori murghi) can be transformed into Chicken
in a butter sauce (Makkhani murghi) by adding the following butter
sauce.

4 tbsp tomato puree - add water to make 8floz
1 tsp cumin seeds - roasted and ground
1" fresh ginger
1 tsp garam masala
3/4 salt
1/4 sugar
1 fresh hot green chilli
4 tsp lemon juice
10floz single cream
4oz butter

Process tomato puree, cumin, ginger, garam masala, salt, sugar,
chilli and lemon juice until smooth, then add cream. When ready
to eat, heat butter in a pan, add the sauce and bring to a simmer.
Cook on a medium heat stirring well. Serve on the tandoori chicken.


GARAM MASALA

1 tbsp cardamon pods
2" stick cinnamon
1 tsp
cumin seeds
1 tsp whole cloves
1 tsp black peppercorns
1/4 nutmeg

Remove the seeds from the cardamon pods. Add to other ingredients
in a grinder. Grind until mixed; store in a clean jar.

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