Recipe - Tandoori Chicken (Its Red!)

1 Chicken; about 3 lbs
One half teaspoon Salt
2 Cloves garlic; minced fine
1 teaspoon Ground cumin
1 teaspoon Paprika
1 teaspoon Turmeric
1 tablespoon Lemon juice
One half cup Plain yogurt
1 tablespoon Fresh gingerroot; chopped
1 teaspoon Ground coriander
One fourth teaspoon Cayenne
2 tablespoon Melted butter

Date: Sat, 05 Jan 1980 17:52:39 0800

From: Jo & Pete jopete@odyssee.net

Pat chicken dry inside and out. Cut 2 one inch slits about One half inch deep in
both legs, thighs and breasts of chicken. Place chicken in a casserole. Mix
lemon juice and salt and rub over chicken, pressing the mixture into the
slits. Allow to sit for about 30 minutes. Meanwhile, mix the yogurt,
garlic, ginger, cumin, coriander, paprika, cayenne and turmeric. Spread
evenly over the chicken. Cover and refrigerate overnight. Remove the
chicken from the marinade and place on a rack in a shallow roasting pan.
(Chicken may be trussed with string if a prettier shape is important).
Brush chicken with one or two tablespoons of melted butter. Place in a
400'F. oven for 15 minutes. Reduce heat to 350'F. and continue cooking,
basting occasionally with pan juices, for 1 to 1One fourth hrs or until chicken
tests done. (To test for doneness, pierce the thigh with the point of a
small knife. The juice should run a pale yellow with no sign of pink.) If
meat is still pink, continue cooking for an extra 5 to 10 minutes. SERVES
4.

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