Jan 27, 2005
Sometimes the things I find hilarious are totally retarded.
(2) comments
Tandoori Butter Chicken
This is actually a two-part recipe, and is fully edible after the first part. There are many ways of cooking it, and experimentation is always a favorite.
Tandoori Chicken
6 or 8 chicken legs (1.25 lbs is about right)
Marinade:
16 oz. Natural plain yogurt
1 red onion, cut in (at least) eighths
at least 1 head of garlic, perhaps 2, pressed or finely chopped
2 inch cube of ginger, peeled and chopped
1 or 2 Serrano chili peppers, cut in quarters
Masala (Dry spice mixture):
1 tbsp. Garam Masala
black pepper
1 tbsp. Rashimpati or Cayenne pepper
1 ½ tbsp. Ground cumin
Also:
Lemon
1 ½ tsp. Salt
2 tbsp. Yellow food coloring, ½ tbsp. Red food coloring (try different amounts, find a color that you like.)
Combine yogurt, onion, garlic, ginger, peppers, and all the dry spices in a blender. Blend it until you’ve got a fairly smooth marinade.
Strip & clean the chicken legs, and then cut three ½ inch cuts into their sides. Place them in a marinade bowl and rub half of the salt and a little over half of the lemon juice into them. Turn the chicken legs over and rub the remaining salt and lemon juice into them, then sprinkle them with the food coloring mix, and rub THAT into both sides of the chicken thoroughly.
Place the chicken into the marinade and let sit overnight (12-24 hours should do the trick nicely).
Now, there are several ways to cook the chicken from here. If you have a tandoor, I fully suggest you cook it in that for around 20 minutes, but I don’t, so I preheat my oven to broil and cook the chicken for 20 or 25 minutes, until done.
If you intend to cook Butter chicken, that’s how I’d do it- but if you want some Tandoori chicken now, you can also cook it over hot coals on your backyard grill. Your call!
Tandoori Butter Chicken:
Freshly cooked Tandoori Chicken
1 stick of butter
3 ½ or 4 tbsp tomato paste
300 ml of single cream or half-and-half
1 cubic inch of ginger, peeled and finely grated
4 tsp lemon juice
1 tbsp cilantro, finely chopped
1 green chili, minced
Dry Masala:
1 tbsp Garam Masala
¾ tsp. salt
¼ tsp sugar
¼ tsp red pepper
1 ½ tsp ground, roasted cumin
Remove the chicken meat from the bones after it has cooled and set aside.
Combine the tomato paste in a mixing jug with about 260 ml of water and whisk it until saucy. Add the cream, ginger, lemon juice, cilantro, green chili, and all the dry spices and stir thouroughly.
Melt the butter in a large saucepan or wok. Add the tomato/cream mixture, and cook for 7 minutes, stirring thoroughly and folding the butter back into the sauce to keep it from separating.
Add the chicken meat and cook for about 15 minutes (or until slightly thickened), stirring constantly.
This is one of my favorites, and I’ve experimented with it a lot. If you’re comfortable doing so, mess around a bit and see what you like.
(1) comments
This is actually a two-part recipe, and is fully edible after the first part. There are many ways of cooking it, and experimentation is always a favorite.
Tandoori Chicken
6 or 8 chicken legs (1.25 lbs is about right)
Marinade:
16 oz. Natural plain yogurt
1 red onion, cut in (at least) eighths
at least 1 head of garlic, perhaps 2, pressed or finely chopped
2 inch cube of ginger, peeled and chopped
1 or 2 Serrano chili peppers, cut in quarters
Masala (Dry spice mixture):
1 tbsp. Garam Masala
black pepper
1 tbsp. Rashimpati or Cayenne pepper
1 ½ tbsp. Ground cumin
Also:
Lemon
1 ½ tsp. Salt
2 tbsp. Yellow food coloring, ½ tbsp. Red food coloring (try different amounts, find a color that you like.)
Combine yogurt, onion, garlic, ginger, peppers, and all the dry spices in a blender. Blend it until you’ve got a fairly smooth marinade.
Strip & clean the chicken legs, and then cut three ½ inch cuts into their sides. Place them in a marinade bowl and rub half of the salt and a little over half of the lemon juice into them. Turn the chicken legs over and rub the remaining salt and lemon juice into them, then sprinkle them with the food coloring mix, and rub THAT into both sides of the chicken thoroughly.
Place the chicken into the marinade and let sit overnight (12-24 hours should do the trick nicely).
Now, there are several ways to cook the chicken from here. If you have a tandoor, I fully suggest you cook it in that for around 20 minutes, but I don’t, so I preheat my oven to broil and cook the chicken for 20 or 25 minutes, until done.
If you intend to cook Butter chicken, that’s how I’d do it- but if you want some Tandoori chicken now, you can also cook it over hot coals on your backyard grill. Your call!
Tandoori Butter Chicken:
Freshly cooked Tandoori Chicken
1 stick of butter
3 ½ or 4 tbsp tomato paste
300 ml of single cream or half-and-half
1 cubic inch of ginger, peeled and finely grated
4 tsp lemon juice
1 tbsp cilantro, finely chopped
1 green chili, minced
Dry Masala:
1 tbsp Garam Masala
¾ tsp. salt
¼ tsp sugar
¼ tsp red pepper
1 ½ tsp ground, roasted cumin
Remove the chicken meat from the bones after it has cooled and set aside.
Combine the tomato paste in a mixing jug with about 260 ml of water and whisk it until saucy. Add the cream, ginger, lemon juice, cilantro, green chili, and all the dry spices and stir thouroughly.
Melt the butter in a large saucepan or wok. Add the tomato/cream mixture, and cook for 7 minutes, stirring thoroughly and folding the butter back into the sauce to keep it from separating.
Add the chicken meat and cook for about 15 minutes (or until slightly thickened), stirring constantly.
This is one of my favorites, and I’ve experimented with it a lot. If you’re comfortable doing so, mess around a bit and see what you like.
Jan 24, 2005
fucking christ! life is interesting.
I just switched over the the firefox web broweser? yeah, I'm never going back to internet explorer. ever.
in other news, Wilco was mentioned in the latest "WIRED" magazine as the future of music, because they not only don't sound like whiny bitches over music sharing, they encourage it. James, if you read this anymore you should read the article, but basically? they kick ass.
in other other news, I had to fill out a police report today and most likely get someone arrested. too bad, shouldn't have been stealing.
anyway, that's the update. oh, right. I almost forgot- it's my nature to bury myself in something else when bullshit like this happens, so I'm going to try to write again. :) I came up with two awesome ideas today, allthough one of them is in some way based upon an idea from the book The Subtle Knife. it's okay- everyone uses stuff LIKE what I'm talking about from time to time. Ask, and I might tell!
(0) comments
in other news, Wilco was mentioned in the latest "WIRED" magazine as the future of music, because they not only don't sound like whiny bitches over music sharing, they encourage it. James, if you read this anymore you should read the article, but basically? they kick ass.
in other other news, I had to fill out a police report today and most likely get someone arrested. too bad, shouldn't have been stealing.
anyway, that's the update. oh, right. I almost forgot- it's my nature to bury myself in something else when bullshit like this happens, so I'm going to try to write again. :) I came up with two awesome ideas today, allthough one of them is in some way based upon an idea from the book The Subtle Knife. it's okay- everyone uses stuff LIKE what I'm talking about from time to time. Ask, and I might tell!
