CULT MEMBERS RECIPES    

If you are unsure about any spices or cooking terms used in any of these recipes then try useing this very helpful glossary. To return to this recipe after the glossary hit the BACK button on your browser.

TANDOORI CHICKEN - No1   Serves 4

If you are unsure about any of the spices or cooking terms then visit the glossary. GLOSSARY

3lb chicken
3 tablespoons lemon or lime juice
1 teaspoon salt

6fl oz natural yoghurt
2 tablespoons mustard oil
6 cloves garlic
1 teaspoon of salt

MARINADE SPICES

1 ¹/₂ teaspoons of paprika
1 ¹/₂ teaspoons of ground coriander
1 ¹/₂ teaspoons of ground cumin
1 teaspoon of ground ginger
¹/₄ teaspoon of orange colouring powder

1 Skin the chicken, then quarter it and slash the flesh with short gashes. Rub in the lime or lemon juice and the salt. Leave for half an hour or so.
2 Meanwhile mix all the marinade ingredients, including the spices, either in a blender or by hand. Rub it thoroughly into the chicken, and leave to stand in a bowl overnight in the fridge.
3 The next day place chickens onto the skewers and shake off any excess marinade. Place into the tandoor about 4 inches above the hot coals. Check on the chickens once or twice during cooking basting with more marinade as required.
4 Serve on a bed of lettuce and onion rings with a wedge of lemon, naan bread and chutney.

TANDOORI CHICKEN - No2   Serves 4

If you are unsure about any of the spices or cooking terms then visit the glossary. GLOSSARY

4 cm piece of ginger root
1 clove of garlic
2 onions, sliced into rings
300 ml natural yoghurt
1 medium chicken skinned and cut into portions
2 cinnamon sticks
1 bay leaf
10 cloves
8 black peppercorns
3 cardamoms, peeled and crushed
150 ml lemon juice
10 ml chilli powder
5 ml cumin seeds
salt
50g ghee
5 ml garam masala
1 lemon sliced

METHOD

1 Grind together the ginger, garlic, 1 onion and the yoghurt.
2 Spread the mixture all over the chicken pieces and leave to marinate for 5 hours.
3 Grind together the cinnamon, bay leaf, cloves, peppercorns and cardamoms. Mix with the lemon juice, chilli powder and cumin seeds. Make slashes with a sharp knife on the chicken pieces and smear them with the mixture. Sprinkle with salt and leave to stand for 1 hour.
4 Thread the chicken pieces on to skewers, brush them with melted butter or ghee and place into the tandoor turning frequently basting as required.
5 Serve with garam masala and garnished with the lemon slices and remaining onion rings.

<BGSOUND SRC="Huma.mid" LOOP="-1">