Sunday, December 11, 2005

Roast Chicken with Spiced Yogurt (Tandoori Murghi)

The original tandoor is a clay oven with a coal or wood fire. Archaeologists have found edivence of the use of the tandoor by ancient civilizations that lived along the Indus River valley around four thousand years ago. Today the tandoor is still a very popular cooking method and they have all different types of modern tandoor ovens. However, you do not need a special oven or coals to prepare the tandoori murghi with this version.

This is the chicken ready to marinade. It needs 12 to 24 hours
This came out browner than I would have liked but it was still very juicy, flavorful and tender.

8-10 servings

3-4 pound broiler-fryer chicken
1/2 teaspoon water
1/4 teaspoon mustard
1 cup yogurt
1/4 cup lemon juice
1 clove garlic, chopped
1 1/2 teaspoons salt
1/2 teaspoon ground cardamom
1/4 teaspoon ginger
1/4 teaspoon ginger
1/4 teaspoon cumin
1/4 teaspoon ground cumin
1/4 teaspoon red peppers
1/4 teaspoon red peppers
1/4 teaspoon pepper
1/4 cup water

Place chicken in large glass or plastic bowl. Mix 1/2 teaspoon water and the mustard in 1-quart bowl; stir in yogurt, lemon juice, garlic, salt, cardamom, ginger, cumin, red pepper, and pepper. Pour over chicken : turn to coat well with marinade. Cover and refrigerate 12 to 24 hours.

Place chicken on rack in shallow roasting pan, reserving marinade. Roast uncovered in 375 degree F. Oven, spooning reserved marinade over chicken during last 30 minutes of roasting until thickest pieces are done, 1 3/4 to 2 1/4 hours. (place a tent of aluminum foil loosely over chicken during last 30 minutes to prevent excessive browning) Remove chicken from pan; stir in 1/4 cup water. Heat just until hot. Serve with chicken.

Note: I suggest turning the chicken over a few times to get it evenly marinaded.

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