cat lover
08-07-2007, 06:20 AM
This is a recipe from India; reminds you of restaurant tandoori spice without the red dye. Good with pork or lamb leg also.
4 large garlic cloves, minced
1 1/2 tbsp finely grated ginger
Sea salt
2 cups plain lowfat yogurt
2 tbsp olive oil, plus more for brushing
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp crushed red pepper
1 tsp sweet paprika
1/2 tsp ground turmeric
1/2 tsp freshly ground pepper
Pinch of cinnamon
6 pounds chicken legs, cut into drumsticks and thighs
In a large bowl, using a wooden spoon, mash the garlic and ginger with 1 1/2 teaspoons of salt to a coarse paste. Stir in the yogurt and 2 tablespoons of the olive oil, then add the cumin, coriander, crushed red pepper, paprika, turmeric, pepper and cinnamon. Remove the skin from the chicken thighs and using a sharp knife, make 3 to 4 deep slashes in the thighs and drumsticks on both sides. Add the chicken to the marinade; toss to coat and refrigerate overnight. Prepare a grill. Remove the chicken from the marinade and scrape some of it off. Lightly brush the chicken with olive oil and season with salt. Grill over a medium high fire, turning occasionally till lightly charred and the juices run clear when the chicken is pierced with a knife, 25 to 30 minutes. Transfer to a platter and serve.
4 large garlic cloves, minced
1 1/2 tbsp finely grated ginger
Sea salt
2 cups plain lowfat yogurt
2 tbsp olive oil, plus more for brushing
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp crushed red pepper
1 tsp sweet paprika
1/2 tsp ground turmeric
1/2 tsp freshly ground pepper
Pinch of cinnamon
6 pounds chicken legs, cut into drumsticks and thighs
In a large bowl, using a wooden spoon, mash the garlic and ginger with 1 1/2 teaspoons of salt to a coarse paste. Stir in the yogurt and 2 tablespoons of the olive oil, then add the cumin, coriander, crushed red pepper, paprika, turmeric, pepper and cinnamon. Remove the skin from the chicken thighs and using a sharp knife, make 3 to 4 deep slashes in the thighs and drumsticks on both sides. Add the chicken to the marinade; toss to coat and refrigerate overnight. Prepare a grill. Remove the chicken from the marinade and scrape some of it off. Lightly brush the chicken with olive oil and season with salt. Grill over a medium high fire, turning occasionally till lightly charred and the juices run clear when the chicken is pierced with a knife, 25 to 30 minutes. Transfer to a platter and serve.