TANDOORI CHICKEN

Categories: Main Dishes, Chicken

Yield: 6

Ingredients: 3 lb chicken thighs (drumsticks and breasts) - 3 tbsp unsalted butter or ghee, melted or oil - 1 to 2 tsp Chaat Marsala (recipe follows) - 6 wedges of lime

Marinade: 1 1/2 tbsp whole cumin seeds - 1 1/2 tbsp whole black peppercorns - seeds from 3 black cardamom pods - seeds from 1 tbsp green cardamom pods - 1 tsp whole cloves - 3 fresh hot green chiles, coarsely chopped - 2 cloves garlic, peeled, coarsely chopped - 1 piece ginger, 1 1/2 inches long, peeled, coarsely chopped - 1 tbsp paprika - 1 1/2 tsp salt - 1/4 cup vegetable oil - 1/4 cup water - 2 tbsp whipping cream

In clean coffee grinder or spice grinder, combine cumin seeds, peppercorns, cardamom seeds and cloves; grind to a powder. Set aside. In blender or food processor, puree green chiles, garlic, ginger, paprika, salt, oil, water and whipping cream until fairly smooth. Add cumin mixture and whiz until smooth and pasty. Empty into a large bowl. Remove skin from chicken; slash each piece twice diagonally. Dump chicken into bowl. Wearing plastic gloves, rub marinade all over chicken; go deep into the slits. Cover and refrigerate for up to 48 hours. Set oven rack at highest level and preheat oven to 500F. Remove chicken from marinade, letting as much liquid drip off as possible. Place in a single layer in shallow, foil-lined baking pan like a jelly roll pan. Brush lightly with butter. Roast 10 to 12 minutes for breasts (until juicy but no longer pink inside) and 15 to 20 minutes for legs and thighs or until juices run clear. Sprinkle with Chaat Masala (below), squeeze lime wedges over chicken and serve immediately. Serves 6

Chaat Masala

Categories: Chicken, Sauces

Yield: 6

This recipe will garnish more than one batch of tandoori chicken - reduce amounts to suit your kitchen or make it all and plan to serve the chicken often. - 1 1/2 tbsp ground amchoor (powdered green mango) - 2 tsp cayenne pepper - 1 tsp finely ground black pepper - 1 tsp salt - 3/4 tsp finely ground black salt (optional) In dry skillet, toast cumin seeds over medium heat about 3 minutes or until slightly darkened and fragrant, tossing often. Grind and combine with amchoor, cayenne, black pepper and salt. Store in tightly lidded jar.

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