Yesterday evening, with a friend coming over for dinner, I broke out Madhur Jaffreys "Indian Cooking" and whipped up a dinnerful of subcontinental dishes, which I thought Id share with the list. All three recipes derive from that one book, which I cant recommend highly enough as a good overview of all the various aspects of Indian food. None of these dishes are outrageously (even notably) hot, but could be jacked up however you like. Anyway, heres what we had last night: Prep time: 3.5 hours Cooking time: 1.5 - 2 hours Make the marinade: In a blender or food processor, combine 1/2 the yogurt with the ginger and garlic, and pulse until it forms a rough paste. Add the spices and pulse again to mix. Empty into a bowl (dont rinse out the food processor yet) and add the other half of the yogurt, mixing well. Skin the chicken, with the exception of the wing tips. Cover the chicken, both outside and the body cavity, with the marinade. Refrigerate, covered, for 3 hours (the book says to leave it unrefrigerated for 2, but being a little concerned about bacteria, etc. I substituted 3 hours in the fridge). To make the spice paste, combine the onions, garlic, ginger and almonds in the unwashed food processor and mix into a paste. Add the coriander, cumin, turmeric, cayenne, salt and paprika and blend well. Heat the vegetable oil in a large skillet over medium-high heat. Pour the mixture into the skillet and fry, letting the spice mix absorb the oil, 8-9 minutes. Add the lemon juice, garam masala and black pepper and cook another minute. Remove from heat and allow to cool. Preheat oven to 350 degrees. When the chicken is finished marinating, place it on a large sheet of aluminum foil (big enough to totally enclose it). Rub the spice paste over the chicken, inside and out. Fold the aluminum foil over the chicken and enclose by folding seams together- make sure seams are at least 1 in. above the "floor" of the foil wrapping. Place chicken on a baking sheet in preheated oven and roast, 20 minutes per pound or until tender. Posted to CHILE-HEADS DIGEST by "Jonathan T. Smillie"
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|Serving Size: 1 Serving (495g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 845 (77%)|
|Amt Per Serving||% DV|
|Total Fat 93.9g||125 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 57.5g|
|Polyunsanturated Fat 26.2g|
|Cholesterol 2.8mg||1 %|
|Sodium 82mg||3 %|
|Potassium 1627.7mg||43 %|
|Total Carbohydrate 64.6g||19 %|
|Dietary Fiber 21.8g||87 %|
|Sugars, other 42.7g|
|Protein 18.3g||26 %|
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Calories per serving: 1093
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