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Full Online Book HomeLearning KitchenPoultry - Chicken - Tandoori-style Chicken
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Poultry - Chicken -  Tandoori-style Chicken Post by :datamyne Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1676

Click below to download : Poultry - Chicken - Tandoori-style Chicken (Format : PDF)

Poultry - Chicken - Tandoori-style Chicken

1 (2-1/2- to 3- pound) broiler-fryer chicken, cut up
1 (8-ounce) carton plain low-fat yogurt
2 tablespoons lemon juice
1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
1 tablespoon cooking oil
2 cloves garlic, minced
2 teaspoons chili powder
1 to 2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground turmeric

Skin chicken. Place chicken pieces in a 2-quart rectangular baking dish.

For sauce, in a small bowl stir together yogurt, lemon juice, ginger, cooking oil, garlic, chili powder, cumin, paprika, salt, and turmeric. Spoon sauce atop chicken. Cover and refrigerate for at least 2 hours or up to 24 hours, turning occasionally.

Bake, uncovered, in a 375 degree F oven for 25 minutes. Spoon juices over chicken and bake for 25 minutes more or until chicken is tender and cooked through. Transfer chicken to a platter (discard pan juices). Makes 4 to 6 servings.
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Poultry - Chicken -  Tangerine Smoked Chicken Poultry - Chicken - Tangerine Smoked Chicken

Poultry - Chicken -  Tangerine Smoked Chicken
Tangerine Smoked Chicken Many smoked chickens you buy ready cooked have never seen real smoke, the flavour is provided by chemicals. You can make your own “real” smoked chicken very easily. Although this dish uses Chinese ingredients the taste is not strongly Oriental. Good hot or cold and excellent for sandwiches. To make dried tangerine peel, wash and peel a tangerine, scrape of as much of the inner white pith as possible (the edge of a sharp teaspoon makes a good tool), cut into approximately 1” squares and dry in the sun or a very low oven till crisp. 1 (3

Poultry - Chicken -  Szechwan Chicken Poultry - Chicken - Szechwan Chicken

Poultry - Chicken -  Szechwan Chicken
1/4 cup soy sauce 1/4 cup white-wine Worcestershire sauce 1 tbsp. cornstarch 1 tsp. sugar 1/2 tsp. ground ginger 1 pound chicken, cubed 1/4-1/2 tsp. crushed red pepper flakes 1/2 lb. pea pods or asparagus spears, cut into 2" pieces 1/2 cup cashews 1/2 cup water 2 tbsp. salad oil Cooked white rice In a medium bowl, combine first six ingredients with 1/2 cup water. Marinate 15 minutes. In a large skillet or wok heat 2 tbsp. salad oil to medium high heat. Add red pepper flakes; stir fry until black. With slotted spoon, drain chicken and