 | ||||||||||||||||||||||||||||||
 | ||||||||||||||||||||||||||||||
 |
| |||||||||||||||||||||||||||||
 | ||||||||||||||||||||||||||||||
 |
 |
 |
Mixx a Meal Recipes
provided by Nancy Hebb, Director of the Bayview School of Cooking
Listen for Nancy twice daily on Mixx 96.1fm KXXO
Chicken
Tandoori
(Indian Barbecued Chicken)
6 skinless chicken breasts, boned and halved
6 whole chicken legs
Marinade
1 inch piece fresh ginger root, peeled and finely chopped
2 cloves garlic, chopped
1 cup plain yogurt
1 teaspoon cumin
½ teaspoon ground cardamom
Pinch of turmeric and chili powder
½ teaspoon salt
2 tablespoon canola oil
Basting Sauce
¼ cup butter, melted
¼ cup lemon juice
¼ teaspoon salt
½ teaspoon ground cumin
Pinch cinnamon
Place ginger root, ginger, garlic, cardamom, cumin, chili powder and turmeric salt and oil in blender and process until smooth. Then stir in the one cup of yogurt. Pour over chicken pieces and cover to marinade 3-4 hours room temperature or up to 24 hours in the refrigerator.
Prepare basting sauce with ingredients listed.
Remove chicken from dish and cook on grill over medium hot coals for 25-30 minutes basting often and turning frequently until browned and well done. Chicken may also be broiled in oven or baked at 400º for 45 minutes or until done.
