eglamkowski's Journal: slashdot cookbook

More indian, more chicken. Today it's a facsimile of tandoori chicken! Not cooked in the right kind of oven, but few people just so happen to have a tandoori oven in their homes.

4 chicken quarters
3/4 cup plain low-fat yogurt
1 teaspoon garam marsala
1 teaspoon ginger pulp
1 teaspoon garlic pulp
1.5 teaspoons chilli powder
1/4 teaspoon turmeric
1 teaspoon ground coriander
1 tablespoon lemon juice
1 teaspoon salt
A few drops of red food coloring
2 tablespoons corn oil

1) Skin, rinse and pat dry the chicken. Make 2 slits into the flesh of each piece, place in a dish and set aside.

2) Mix together all the other ingredients until well blended.

3) Cover the chicken with the mixture and marinate for 3 hours.

4) Preheat the oven to 475F (240C for you Europeans...). Transfer the chicken to a ovenproof dish.

5) Bake in the preheated oven for 20 to 25 minutes or until the chicken is cooked through and browned on top.

Garnish with tomato and lime.
Or not.

I skipped on adding the red dye. Won't look quite as authentic without it, but eh, whatever.

1 teaspoon of white vinegar can be substituted for 1 tablespoon of lemon or lime juice, which is what I usually end up doing.

Dairy substitute

[peacefinder]

According to this, [spicenflavor.com]

"If you do not mix dairy with meat, substitute yogurt or sour cream with 3 Tbsp. lime or lemon juice."

Anyone tried it that way?

Re:Dairy substitute

[eglamkowski]

Never heard that before. Try the substitution in some other dish, but you just won't get the right texture in tandoori chicken without the yogurt, I'm fairly certain.