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TANDOORI MURGH
Serves 4
2-inch piece of resh ginger root, peeled and grated
4 garlic cloves, peeled and grated
1 tsp cumin seeds
1/2 tsp cayenne pepper
1/4 tsp salt
1 C plain yogurt
1 chicken, about 4 pounds, cut into serving pieces
2 TBS safflower oil
1/2 tsp turmeric
Combine the grated ginger, garlic, cumin seed, cayenne, salt and
yogurt. Put the chicken pieces in a foil-lined baking pan, pour
over the yogurt mixture, and use your hands to coat the meat
completely. Leave the chicken to marinate overnight.
Heat the oven to 350 degrees. Dribble the oil over the chicken and
sprinkle the chicken with turmeric. Place pan in oven and bake
about 1 hour, basting frequently with the oil and yogurt marinade
at the bottom of the pan.
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Tandoori 06