Tandoori Chicken : 無料・フリー素材/写真
Tandoori Chicken / andrusdevelopment
| ライセンス | クリエイティブ・コモンズ 表示 2.1 |
|---|---|
| 説明 | Grilled Tandoori ChickenMakes 4 to 6 servings2 tablespoons Basic Ginger-Garlic Paste1 (2.5 - 3 pound) whole chicken, skinned.2 tablespoons fresh lime or lemon juice1/2 teaspoon salt, or to taste1/3 cup nonfat plain yogurt, whisked until smooth2 tablespoons heavy cream1 tablespoon peanut oil1 teaspoon garam masala1 teaspoon ground dried feungreek leaves1/2 teaspoon ground cumin1 teaspoon ground paprika1/4 teaspoon cayenne pepper, or to taste1/8 teaspoon ground turmeric1 tablespoon melted butter for bastingCooking:1. Leave the chicken whole, with a sharp knife make deep, 1.5 inch cuts all over the chicken -- 3 on each breast, 3 on each thigh, and 2 on each drumstick. Then place in a non-reactive dish. In a small bowl, mix together the lime juice and salt and rub it over the chicken, making sure to reach inside the cuts. Cover with plastic wrap and marinate in the refrigerator about 2 hours. Meanwhile, prepare the ginger-garlic paste.2. After the chickne has marinated, in another small bowl, mix together the yogurt, cream, oil, ginger-garlic paste, garam masala, fenugreek leaves, and cumin.3. Heat the oil in a small nonstick saucepan over medium-high heat until hot but not smoking. Remove from the heat and add teh paprika, cayenne pepper, and turmeric. Mix the spiced oil into the yogurt mixture. Rub the yogurt well over the inside the chicken. Cover with plastic wrap and marinate in the refrigerator, at least 8 and up to 24 hours. 4. To grill: Preheat the grill to medium-high (about 375 - 400 degrees F). Grill, turning the chicken as needed, until the meat is soft and charred in a few places and opaque inside, 20 - 25 minutes. Baste with the melted butter and grill, turning, another 3 to 5 minutes.5. To Bake: Adjust oven rack to lowest position and heat oven to 325 degrees. Place vertical roaster on rimmed baking sheet. Slide chicken onto vertical roaster so chicken stands upright and breast is perpendicular to bottom of pan. Roast until skin just begins to turn golden and instant-read thermometer inserted into thickest part of breast registers 140 degrees, 45 to 55 minutes. Carefully remove chicken and pan from oven and increase oven temperature to 500 degrees.When oven is heated to 500 degrees, place 1 cup water in bottom of pan and return pan to oven. Roast until entire skin is browned and crisp and instant-read thermometer registers 160 degrees inserted in thickest part of breast and 175 degrees in thickest part of thigh, about 20 minutes (replenish water as necessary to keep pan from smoking), rotating bird 180 degrees halfway through cooking. Carefully remove chicken from oven and let rest, still on vertical roaster, 20 minutes. Using kitchen towel, carefully lift chicken off vertical roaster and onto platter or cutting board. |
| 撮影日 | 2012-04-08 16:27:30 |
| 撮影者 | andrusdevelopment , Northglenn, CO, USA |
| タグ | |
| 撮影地 | |
| カメラ | Canon EOS 40D , Canon |
| 露出 | 0.017 sec (1/60) |
| 開放F値 | f/4.5 |
| 焦点距離 | 50 mm |