Some Indian recipies
Chicken, skinned - about 3 birds or up to about 15 legs and 15 thighs, maximum
Juice of 2 or 3 lemons
3 tsp. coriander powder
1 ½ tsp. cumin powder
A 1 inch piece of fresh ginger root, scraped and chopped; not more than about 1 T. (Or approx. ½ tsp. dry powdered ginger.)
2 large garlic cloves, chopped
1 tsp. ground hot red pepper (cayenne)
¾ cup unflavored yogurt with active culture
3 tsp. white vinegar
1 or 2 limes cut into wedges
Use skinny chickens if possible. Skin chickens or pieces and remove the fat. With a sharp knife cut slits across the thicker parts of each piece, cutting across the grain. Salt on both sides and place in bowl. Pour the juice of 2 or 3 lemons over them. Mix up and let sit for about 15 to 30 minutes. Can sit out on counter at room temperature.
Meanwhile, mix up other ingredients: Add coriander, cumin, ginger, garlic, yogurt and vinegar. Mix together. (If you want a smoother paste, you can try adding the ingredients to a small amount of yogurt and blending them in an electric blender until smooth. Then mix in the rest of the yogurt.)
Pour out and discard the lemon and juices from the pieces of chicken that have been marinating. (A lot of the salt will be poured out with the juice, too.)
Spread the yogurt masala evenly on the chicken. Rub it into the slits too. Put in a bowl and cover and it let sit at room temperature for about ½ hour or up to one hour.
Grill the chicken, turning often so that the coating does not burn. (If cooked whole or on a rotisserie, the chicken should be stretched out.) Cut up the birds into pieces. Squeeze lime juice over the top if desired. Serve with lime wedges and salat (slivers of onion, tomato wedges, radishes, hot green chilies, lemon juice, salt, and black pepper). Goes good with Indian food, or corn on the cob and potato salad, etc.
Contributed by Jeanne Nave McEldowney, Dan's mother; 21 August 1999
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