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Tandoori Murg (Curried Chicken)

 
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Tandoori Murg (Curried Chicken)
Bon Appetit Archives

8 to 12 servings

Two 3-pound chickens, cut into pieces,
or
6 chicken breasts, halved,
or
about 4 pounds breasts and thighs
1 to 2 lemons, halved or quartered
1 quart (4 cups) plain yogurt
1 tablespoon coriander seeds
8 whole cardamom pods
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 cup toasted, ground almonds
3 medium onions, finely chopped
2 garlic cloves, minced
1 tablespoon toasted poppy seeds
1 tablespoon grated fresh ginger
2 teaspoons ground turmeric (about)
Butter
2 medium onions, chopped
1 garlic clove, minced

Rub chicken pieces with lemon.
Place small amount of yogurt in blender with glass (not plastic) container
or in mortar. Add coriander and cardamom and blend well. Mix in the
cinnamon and cloves.
Combine spice mixture with remaining yogurt, almonds, onions, garlic,
poppy seeds and ginger in large, shallow dish. Add turmeric, 1/2 teaspoon
at a time, until mixture is well colored. Add chicken to marinade, turning
to coat evenly. Cover and refrigerate overnight, turning chicken a few
times.
Three hours before cooking, remove chicken from refrigerator and allow
to stand at room temperature.
Preheat oven to 350 degrees F. Butter large roasting pan. Mix remaining
onion and garlic into marinade. Place chicken, skin side down, in pan,
leaving space between pieces if possible. Cover with marinade. Bake
uncovered 30 minutes. Turn, basting generously, and continue cooking
until chicken is tender, about 30 minutes more. Arrange on heated platter
and serve immediately. With rice and condiments.
May be kept warm in low oven for up to 1 hour, or prepared 2 days in advance and reheated.

Condiments
1 cup pine nuts, almonds, or unsalted cashews
sautéed in a combination of 1 teaspoon oil and
1 teaspoon butter or ghee
3 hard-cooked eggs, finely chopped
1 ripe avocado, diced and tossed with
1 teaspoon lemon [or lime] juice, mixed with 1/2 cup
crisply cooked chopped bacon
1 cup chopped onion, lightly dusted with cayenne
Chutneys
Shredded fresh coconut, toasted in a 325-degree F
oven 20 to 25 minutes, stirred frequently
Dark or golden raisins, plumped in Sherry
Chopped peanuts mixed with equal amounts
of currants or raisins
Mandarin orange sections (canned or fresh)
Banana slices tossed with lemon juice
Crumbled crisp bacon
Grated fresh coconut
Chopped cucumber tossed with chopped green onion,
green pepper and tomato (if desired) and
salt and pepper to taste
Raita
Bombay Duck, which comes in boxes or cans
and is a sun-dried, salted fish fillet, very strong and
very fishy. Fry in ghee until crisp and brown,
about 5 to 6 seconds; drain. One fillet per person
should be sufficient.
 

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