1 text recipe
Directions
Make a marinade of yoghurt, lime juice, chilli powder or paprika, five
spice powder (we would used "garam masala" which is a powder of
cloves, cinnamon, bay leaf, cardamom, nutmeg and pepper corns) paste
of green chillis, ginger-garlic paste, a pinch of red food colouring
and salt. Marinate it for at least three to four hours (leaving it
overnight would be best). Then heat your oven, pop the chicken pieces
in an oven-proof dish, pour in a little of the marinade and for the
effect of the "tandoor" place a piece of live-coal in your oven (it
gives a wonderful aroma). It takes around 10-15 minutes to get done
but around half way open the oven and brush the chicken with oil.
Make sure not to overdo it. It should be just done for the chicken to
be nice and succulent. When it is nice and dry serve it on a bed of
lettuce with lemon wedges (which could also be squeesed on the
chicken before serving) and a sprig of parsley.
Tandoori is a style of cooking which is close to grilling. In olden
times it used to be done in big clay pots which used to be put under
the ground for the meat to cook..but now we have "tandoors" or ovens
could be used too.
From : Ramu Menon 6:606/1 17 Jun 96 12:58:00
Servings: 1 servings
Authentic Tandoori Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We can follow the history of meal recipes far back into the far past, certainly as far back into recorded history as ancient Egypt, and quite possibly further than that. Having said that, mostly, these ancient recipes were just basic hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history are some clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius created a few documents detailing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, entrees and desserts, something we still use today. He also recounts how the Roman chefs made use of many different spices, including a few that will be familiar to modern chefs such as bay, rue and dill. As we move on, we find two recipe books dating from the 14th Century ; a book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the indian curry that is familiar to us all today, but rather recipes for the types of meals cooked for the rich people of the period. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab cooking, such as rosemary and coriander. The introduction of these new foods and spices prompted a surge in books on cookery, most of which still exist in private collections. During the next few centuries, the upper classes competed to offer the most exotic banquets, and as a consequence, cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the advent of the 20th century, cookbooks were in great demand, mostly due to more people being able to read, people having more free time and a general increase in wealth. The revolution that is television gave us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Authentic Tandoori Chicken recipe.
