Indian: Tandoori 04 by Recipe Cottage

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	Tandoori 04

		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.