-Burlington Press 05/25/04
For the chicken:
2 cups plain yogurt
5 ounces tandoori paste (available in Indian markets)
or one
recipe homemade tandoori paste (recipe follows)
1 whole chicken (about 3 pounds), cut into eight pieces
vegetable oil, for brushing (optional)
For the rice:
1 teaspoon saffron threads
3 tablespoons boiling water
6 tablespoons butter
1 cup onion, finely chopped
2 cups uncooked white basmati rice, rinsed
1 cinnamon stick
5 whole cloves
2 teaspoons salt
one-fourth teaspoon ground cardamom
4 cups water
For homemade tandoori paste:
one-fourth cup vegetable oil
1 tablespoon plus 1 teaspoon garlic, finely
minced
1 tablespoon plus 1 teaspoon fresh ginger, peeled and finely
minced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons
garam masala (spice mix found in Indian markets and many grocery stores)
or one half teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon ground turmeric (optional)
1 tablespoon
yellow food coloring (optional)
1 and one-half
teaspoons red food coloring (optional)
Put yogurt and tandoori : paste into a large bowl and mix well.
Add chicken pieces and marinate in refrigerator overnight.
Preheat grill to medium.
Place chicken on grill, skin side up for the breasts.
Cook, covered for 35 to 40 minutes, turning once after 15
minutes.
Make sure
chicken does not catch fire during cooking.
If desired, brush with vegetable oil during cooking.
Meanwhile, prepare the rice.
Place saffron in small bowl with the boiling water.
Soak for 10 to 15 minutes.
Melt butter in an 8-quart sauce pan over medium-high
heat.
Add onion and cook until translucent.
Add rice, cinnamon, coves, salt and cardamom; cook
for 5 minutes, stirring constantly.
Add water, increase heat to high and bring to a boil.
Add saffron and its soaking water.
Cover, reduce heat to medium-low and cook for 25
minutes.
Remove cinnamon stick and cloves.
Fluff and serve hot.
Makes about six servings.
To prepare
the paste,
whisk together
all ingredients.
Use
immediately.
Makes about
two-thirds cup.