[CH] Tonight's Dinner - x/p to DePepperMan

RST G (synapse7@home.com)
Sun, 12 Mar 2000 20:03:47 -0500 

This was tonights dinner. The recipe only calls for cayenne pepper but
you can use any type of chile you like, and any amount. I used the
amount called for because I was making this for my non-CH hubby. He
loved it and thought it was spicy enough. I thought it needed more. I
added it on at the table. I served it with rice pilaf and homemade pita
bread. Great meal.
*  Exported from  MasterCook  *

                             Chicken Tandoori

Recipe By     : RisaG
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    chicken breast halves (with bones) -- washed &
dried
   1 1/4  tsp           cayenne pepper
     1/2  tsp           salt
                        pepper -- to taste
   3      tbsp          fresh lime juice
     3/4  cup           fat-free plain yogurt
   4      cloves        garlic -- minced
   3                    scallions (green part ONLY) -- chopped
   1      2" pc         fresh ginger -- peeled & chopped
   1 1/4  tsp           cumin seed
   1      tbsp          coriander seed
     1/2  tsp           hot pepper flakes
     1/2  tsp           yellow mustard seeds
   2      tbsp          vegetable oil
                        parsley -- for garnish

24 hours before serving, lay the chicken on a cutting board and cut
gashes on each side. Combine the cayenne, salt, pepper and lime juice in
a small bowl. Mix well. Rub on each piece of chicken, making sure to get
into each gash. Place in a shallow dish and let stand 20 minutes.
Meanwhile, in a food processor, combine the yogurt, garlic, ginger,
scallions, cumin, coriander, red hot pepper flakes and mustard seeds.
Puree until smooth. Spread over the chicken on all sides, especially in
the gashes. Cover tightly with plastic wrap and refrigerate up to 24
hours, turning once or twice. 

The next day, preheat the oven to 400°F. Place some tin foil all over
the bottom of the pan and place a rack in the pan. Spray the pan with
nonstick spray and the rack. Lay the chicken pieces on top. Scrape the
marinade off the dish and spread it all over the chicken. Drizzle the
vegetable oil over the chicken. Bake for 45 minutes until the meat is
tender and cooked through. Remove the turkey from the oven and transfer
to a platter. Spoon any drippings from the pan over chicken. Sprinkle
with chopped parsley. Serve.

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NOTES : Risa's notes:

Served with rice pilaf and pita bread

45 minutes should be enough. If not, another 5-10 minutes is all it
needs.

Can also be done on the grill outdoors. I would pre-cook it a bit so it
doesn't burn on the outside and stay raw in the middle.

RisaG