January 30, 2003

 Tandoori tamatar
Ingredients:
2 lb chicken

For marination:
1 clove garlic (crushed)
1/2 tsp ground coriander
1/2 tsp chilli powder
1/2 tsp fenugreek
1 tsp paprika
1/2 tsp salt
2 tbsp oil
1 lemon juice
1/2 inch piece of fresh root ginger (finely chopped)
2 1/2 freshly ground black pepper

Sauce:
1/4 cup butter
1 tsp salt
1/2 tsp sugar
1 lb tomatoes, skinned and quatered
1 tbsp garam masala
3 tbsp double heavy cream
Finely chopped coriander leaves for garnish

Method:
Wash, skin and thoroughly dry the chicken. Cut into 8 pieces. Make cuts all over the surface of the chicken. Mix the ingredients for the marinade and rub the mixture over the chicken pieces. Leave in a cool place for 4-5 hours, or even overnight to marinate.

Place the chicken pieces in a baking tin (pan) and baste with oil. Cook in a moderately hot oven at 400 F, gas mark 6 for 30 minutes. Baste with the juices several times while cooking.

To make sauce, melt the butter in a large frying pan (skillet) and add salt, sugar and tomatoes. Cook, uncovered, for about 15 mintues, stirring occasionally. Place the mixture in a blender and emulsify for 30 seconds, or pass it through a sieve. Return the sauce to the pan and add the garam masala. Simmer for 10 minutes. Remove the pan from the heat and stir in the cream.

Add the cooked chicken pieces to the sauce and heat through but do not boil. Transfer to a warmed serving dish and sprinkle with chopped coriander leaves.

Chicken in green masala
Ingredients:
1 1/2 kg chicken
1 1/2 big onion
4 tbsp oil
1 tbsp ginger
1 tbsp garlic
2 tbsp garam masala (mix)
1-2 boiled potatoes
1-2 boiled carrots
2 boiled eggs
2 green chilies
1 tbsp salt

Method:
Blend ginger, garlic and green chilies together. Fry onions in oil until golden. Place chicken until it turns brown. When chicken turns brown, add salt and water. Cover and cook till it is tender. Before serving, add the garnish with vegetables, eggs and coriander leaves. Serve hot with naan.

Roast chicken
Ingredients:
1 chicken
1 medium size onion
10 cloves of garlic
2 tsp salt
1 1/2 tsp red chili powder
1 tsp garam masala (mix)
2 tsp oil

Method:
Clean the chicken and let it remain whole. Grind together garlic and onion. Put oil in a cooking utensil and place the chicken. Add the ground onion and garlic, red chili powder and salt. Cover with lid. Let it cook on a slow fire for approx 45 minutes or till the chicken is done. Then remove the lid. Sprinkle the garam masala over it and cook on a quick fire for a few minutes until dry turning over chicken gently.
Serve with French fries and ketchup.

Spicy fried chicken
Ingredients:
1 chicken (cut into large pieces)
1 tsp chili powder
2 tsp cumin seeds powder
1/2 tsp garam masala powder
2 tsp khus khus finely ground
1 tbsp curd
1 tbsp salt
Juice of one lemon
Oil for deep-frying

Method:
Boil the chicken pieces in little water with salt and chili powder till nearly done and water dries up. Remove the pieces and apply lemon juice, cumin seeds powder, garam masala powder, khus khus, curd and marinate for 2 hours. Heat oil and fry the chicken pieces till golden brown. Serve hot with naan and green salad.