BBQ |
Chicken Tandoori |
8 chicken legs with thighs attached 1/3 cup lemon juice 2 1/2 teaspoon meat tenderizer unseasoned; natural For lovely vermillion color: 1 tablespoon red food coloring 2 tablespoon yellow food coloring Marinade: 1 cup yogurt; plain 2 large garlic cloves 1 tablespoon ginger root; fresh; chopped 1 teaspoon cumin seeds; roasted;ground* 1/2 teaspoon cardamom; ground 1/2 teaspoon red cayenne pepper 1 ghee or vegetable oil; for basting |
*HOW TO ROAST CUMIN SEEDS: Take a small sauce pan or frying pan and heat it until moderately hot. Put in the cumin seeds and shake pan back and forth or stir until seeds turn from dark green to brown. This happens very quickly. Remove seeds immediately. When cool, grind to a powder. If this seems like a big hassle, just use powdered cumin. Flavor of dish will be only slightly different from original.
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