Tandoori Style Barbecue Sauce Recipes

Steps:

• 1. Cut the wings off the chickens. Remove the neckbone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary. (Reserve the wings, neck, and skin for the stockpot.) Prick the chicken all over with a fork or a thin skewer. Make diagonal slashes 1/2-inch deep, 1 inch apart on the meat. Put the meat in a large bowl.
• 2. Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for 1/2 hour.
• 3. Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.)
• 4. Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well. (_A note of caution:_Since certain brands of _Tandoori_cooking tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy.
• 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°F. Take the chickens out of the marinade. Brush them with _ghee,_and place them on an extra-large shallow roasting pan, preferably on a wire rack. 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.
• To Broil Indoors:
• Preheat the broiler. Brush the grill with a little oil to prevent the meat's sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with _ghee._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_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._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.

Steps:

• Using a sharp knife, slash the chicken thighs 3 times, going all the way down to the bone - this allows the marinade to get in, and means quicker and more even cooking. If you have the time, toss with the lemon juice and 1 tsp salt in a bowl and leave to marinate for 1 hr.
• Blend together all the marinade ingredients until smooth (add the extra lemon and salt if you skipped the first marinating stage). Pour over the chicken, cover and leave to marinate in the fridge for at least 3-4 hrs (overnight is best).
• Heat the barbecue to a medium-high heat, or heat your grill to its highest setting and line a baking tray with foil. Place the chicken on the barbecue and cook, turning often, for 20-25 mins until charred and cooked through. Or place the chicken on the foil-lined tray and grill for the same amount of time, or until charred on both sides and cooked through. Top the chicken with the butter and leave to melt, then serve with lemon wedges.

Steps:

• Preheat the oven to 375 degrees F.
• On a baking sheet with sides, add the chicken thighs, olive oil, ground coriander and salt and pepper, to taste, and toss to coat. Roast the chicken in the oven until cooked through, about 30 minutes, and an instant-read thermometer registers 160 degrees F when inserted into the thickest part of the thigh.
• Meanwhile, in a large, deep saute pan over medium heat, melt the butter and add the onions, garlic, ginger and a sprinkling of salt. Saute until the onions are soft and translucent. Add the tandoori masala powder and saute a couple minutes until you can really smell the spices. Don't let the onions brown or stick to the bottom of the pot. Stir in the tomato sauce, molasses, lemon juice, vinegar and brown sugar. Simmer until thickened, about 15 to 20 minutes. Season with salt and pepper, to taste, and stir in the chopped cilantro. (Sauce can be made a day ahead and reheated to serve.) If the sauce gets too thick, stir in a few tablespoons of water until the desired consistency is reached.
• Remove the chicken from the oven to a cutting board and allow it to rest for a few minutes. Slice into 1/2-inch strips and toss it into the sauce. Keep warm.
• To serve, arrange the hot blini on a serving platter and top with the tandoori chicken. Garnish with scallions and serve.
• Whisk the flour, baking powder, and salt together in a small bowl. In a medium bowl, whisk the ricotta, eggs, and milk until combined. Whisk the flour mixture into the ricotta mixture until incorporated, then stir in the scallions.
• Heat a griddle over medium-low heat until hot. Lightly brush with butter, then drop heaping tablespoons of the batter onto the griddle. Cook until the bottoms are golden brown and edges of the blini start to dry, about 2 to 3 minutes. Flip the blini and cook until the underside is golden brown, about 1 minute more. Repeat with remaining batter.

Steps:

• In a small saucepan cook oil, paprika, cumin, cardamom, ginger, and cayenne over moderate heat until mixture begins to sizzle and cook, stirring, 1 minute more. In a bowl stir together remaining ingredients and salt to taste and stir in spice mixture until combined.

Steps:

• In a small saucepan cook the spices in oil until they begin to sizzle-medium high heat.
• Cook for 2 minutes.
• In a medium bowl combine remaining ingredients and pour spice mixture over this and stir until well combined.
• Makes 1/2 cup.