Tandoori Chicken TANDOORI CHICKEN DRUMSTICKS For serving two: 6 to 8 medium to large size drumsticks ¾ cup plain non-fat yogurt 2 T heavy cream 1 T Tandoori Masala paste or powder 1 T lime juice 2 oz. ghee (or butter heated til moisture evaporates) lemon slices and red onion rings 1. Start a cut through the skin to remove from the chicken. Tip: if you pull the skin by holding with a paper towel, it will stick to the towel and come off easier. Also if you freeze briefly the chicken before skinning, it’ll remove easier. Make a few gashes diagonally into the flesh. 2. . Whisk the yogurt til smooth. Add the Masala paste or powder (Note: test the paste or powder first for saltiness. If it is salty you do not have to add any. Pastes usually are very salty. You may also experiment with other curry powders or pastes). Add heavy cream and lime juice and whisk more. Spread the chicken evenly with the yogurt mixture, spreading some into the gashes and let marinate for at least 2 hours, (or more in the refrigerator). Tandoori Chicken 3. Place the chicken in an un-glazed clay pot that has been soaked in water for 1 hour, then line inside (sides and bottom only) with aluminum foil to make cleaning up easier. Spread the chicken with any excess marinade. Place the clay pot in a cool oven and then turn the heat up to 350 degrees. Bake for ½ hour, then brush the Ghee on top of the drumsticks. This helps to keep the center moist during the roasting period. Cook in the oven for another 30 minutes at 400 degrees then turn off oven and let chicken sit in cooling oven, without clay pot lid, for 10 minutes or so. Cut a slit in one leg to test for doneness (no pink), or use a thermometer (180 degrees). You may also broil briefly to crisp or brown tops of chicken. (Note: If you do not have an un-glazed clay pot, try a pan with a tight fitting lid). 5. Arrange onion slices and lemon slices on each of two serving plates and place chicken drumsticks on top. Serve. Note: True Tandoori Pot Chicken is done in a large clay Tandoori Pot partially buried in the ground with a charcoal fire and, holes, in the bottom. The chicken parts are then placed on vertical metal skewers and stuck through the holes. The clay lid then catches condensed moisture and it drips back on the chicken, keeping it moist. DJN Jan 28, 2007

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