The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Amritsari Tandoori Chicken
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This traditional Tandoori chicken is about as from-scratch as it gets. A creamy marinade with chiles and ginger gives the chicken a spicy start while a sprinkling of homemade chaat masala and lime after baking finishes off the complex flavor.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 1/2 tablespoon cumin seeds
1 1/2 tablespoon black peppercorns
3 black cardamom pods, seeds only
1 tablespoon green cardamom pod seeds
1 teaspoon whole cloves
3 fresh hot green chiles, seeded and coarsely chopped
2 cloves garlic, peeled and coarsely chopped
1 1/2 inch piece fresh ginger, peeled and coarsely chopped
1 1/2 teaspoon salt
1 tablespoon mild chili powder or paprika
2 tablespoons double cream
4 tablespoons sunflower oil
2 1/4 pounds skinned chicken pieces
3 tablespoons ghee or melted unsalted butter
Chaat Masala
4 teaspoons lightly roasted and ground cumin seeds
1 1/2 tablespoon amchoor (ground mango powder)
2 teaspoons cayenne pepper
1 teaspoon finely ground black pepper
3/4 teaspoon finely ground black salt
1 teaspoon salt
4 lime wedges
directions
Combine the cumin seeds, peppercorns, cardamom seeds and cloves and grind to a fine powder.
In a food processor combine the chillies, garlic cloves, root ginger, salt, chili powder or paprika, double cream and sunflower oil then blend to a paste. Add the ground spices and mix thoroughly to form a marinade.
Cut deep diagonal slashes into the chicken pieces and then mix with the marinade to achieve an even coating of marinade over the chicken and worked deep into the slashes.
Refrigerate overnight or up to 48 hours. Remove the chicken from the marinade and shake off as much excess marinade as possible. Lay the chicken on a baking tray and baste with the ghee or melted butter.
Place the chicken in the top third of an oven pre-heated to its maximum temperature. Breast pieces will take 10-12 minutes to cook, legs and thighs 15-20 minutes. Once cooked through, remove the chicken from the oven; sprinkle with the chaat masala and lime juice and serve immediately.
Chaat Masala: Mix all the ingredients thoroughly together ensuring that any lumps are broken up and store in a tightly lidded container.
Recipe Source: Madhur Jaffrey's "Flavours of India"
added by
gladysdinletir
nutrition data
457 calories, 37 grams fat, 10 grams carbohydrates, 24 grams protein per serving. This recipe is low in carbs.
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