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A very happy Hari Raya,Maaf Zahir dan Batin wishes from Dasgreev.com

Take care…

Here is a recipe that can help you to make your Raya more special.

How to make tandoori chicken :

Classic tandoori chicken from India is marinated in yogurt, lemon juice, and plenty of spices, then grilled or broiled. Plan ahead. This recipe needs to marinate at least 8 hours or overnight.

Prep Time: 8 hours, 45 minutes

Cook Time: 45 minutes

Servings/Yield: 4 servings

Ingredients:

• 1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
• 1/2 cup plain yogurt
• 2 tablespoons fresh lemon juice or malt vinegar
• 1 tablespoon minced garlic
• 1 tablespoon peeled and grated or crushed ginger root
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fresh-ground black pepper
• 2 teaspoons salt, or to taste
• Vegetable oil, for brushing
• Fresh cilantro sprigs for garnish
• Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Preparation:

• Prick the flesh of the chicken all over with a fork.
•  Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate.
• Place the chicken in a nonreactive large, shallow dish.
• In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt.
• Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times.
• Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.)
• Remove the chicken from the refrigerator at least 30 minutes before cooking.
• The chicken may be grilled or roasted.
• If using a charcoal grill, prepare a fire for direct-heat cooking.
• Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.
• Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil.
• Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.
• If roasting, preheat the oven to 450 degrees.
• Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
• Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon.