---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Chicken Tandoori #2 of 2
  Categories: Indian
       Yield: 4 Servings
  
            - continued below
  
   5. Take the chicken from the refrigerator at least 1
   hour before cooking to bring it to room temperature.
   The chicken is now ready to be either roasted in the
   oven or broiled over an electric or charcoal grill.
   
   TO ROAST IN THE OVEN: Start heating the oven to
   500-550 degrees F. Take the chicken legs out of the
   marinade. Brush them with ghee or oil, and place them
   on a wire rack in a shallow roasting pan. Set the pan
   in the middle level of the oven, and roast for 25-30
   minutes, or until the meat is cooked through. There is
   no need to baste while the chicken pieces are
   roasting, because the enclosed environment keeps the
   chickens from drying excessively. (I made the chicken
   this way, and it tasted just like the Indian
   restaurant’s did.)
   
   TO BROIL INDOORS: Preheat the broiler. Brush the grill
   with a little oil to prevent the meat’s sticking.
   Place the chicken legs, slashed side up, on the grill,
   and brush the slashed side with ghee or oil. Cook 2 to
   3 inches away from the heat for 20 minutes. Turn and
   cook the other side for another 10 minutes, or until
   the chicken pieces are cooked through. Brush often
   with ghee or oil during cooking.
   
   TO GRILL OUTDOORS: Fire the coal well in advance
   (about 1-1/2 hours before you are ready to begin
   cooking), so that a white ash forms over the surface
   of the coal. This is when the coal is at its hottest.
   Place the grill at least 5 inches away from the heat,
   and rub generously with oil. Place the chicken pieces,
   slashed side up, over the grill and brush them with
   ghee or oil. Let chicken cook without turning for 10
   minutes. Turn, baste the other side, and cook for 10
   minutes. continue to cook, turning and basting the
   chicken every 10 minutes, until it is done. The
   cooking time for broiling and grilling usually varies
   widely. Much depends upon the intensity of the heat
   and its distance from the chicken. The point to
   remember is that the chicken pieces have been
   marinating in a very strong tenderizing solution for
   two days and therefore will cook much faster than
   standard broiled or barbecued chicken. Serve the
   chicken immediately, lightly brushed with ghee or oil
   and accompanied by Roasted Onions (Bhone Piaz).
   
   SOURCE: “Classic Indian Cooking” by Julie Sahni.
   Format in Meal-Master by Karen Adler,
   SPXB77A@prodigy.com.
  
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