Miss T's TANDOORI CHICKEN
Clean and totally dry chicken. If using the legs, remove the chicken skin. If using the whole chicken, retain skin. Both need to be dried with paper towel; if using chicken legs, set on baking pan. If using a whole chicken; place the stand into the cleaned chicken cavity, and pat again with a paper towel, and place the chicken/with stand on top of pan (also before the oven gets hot, make sure the oven rack is at the lowest adjustment, so the chicken can "stand tall").
Brush chicken with oil, allowing the excess to drip to the pan.
Brush a generous coat of yogurt all over the outside of chicken, or both sides of legs.
Sprinkle Mickey & T's Taste of India, pepper, chopped mint and Cilantro over the entire chicken and pat in. (If bare leaves are exposed, brush with a little more yogurt).
BAKE on high heat (450F) for 35-45 minutes until very done, but not burnt. (Internal temperature with a meat thermometer will be 170 degrees). Careful when removing from the oven- HOT DISH!!
WOW- What a flavor with NO Salt! Serve with Rice.
Curry On Shrimp
• 1 Cup Chopped Onion
• 2 Tablespoon Great Garlic Pepper & 1 tsp fresh chopped garlic
• 3-4 teaspoons Taste of India
• 2 Tablespoons Vegetable Oil & 2 Tablespoons of Butter
• 4 tablespoons Flour to make Roux
• 1 12 oz can of chicken broth
• 2 lbs raw jumbo shrimp (cleaned and shell off)
Curry Sauce: Place oil and butter in the pan on medium heat. Saute onion, garlic, Great Garlic Pepper (don't crush the whole peppercorns) & Taste of India ~ 3 minutes, add Flour and mix well to make Roux (Paste). Slowly add chicken broth, mixing well with whisk. Bring to boil, stirring constantly. Reduce heat and simmer for 15-20 minutes.
In the meantime, in another pot, have 2 qts water boiling, add 1 can of beer (optional-but the alcohol boils off) & 1tsp of Garlic Pepper & 1 bay leaf. Bring back to a boil and add cleaned shrimp. Cook shrimp for 4-5 minutes. Drain liquid & hold. And in another pot, cook 5 minute rice to directions on the package. Add shrimp to Curry Sauce and warm 6-7 minutes until hot. Serve over the rice. Serves 6-8 people.
India Cardamom, tumeric, cumin, allspice, pepper, curry spices of this region are a carefully blended array of aromatics. Our curry is a combination of spices that is mild and is referred to as a Masala.
It goes well with any lamb, poultry, beef or seafood dishes as well as soups and grains, legumes or on chicken or seafood salads. Curries are used in many vegetable and vegetarian dishes. For something different try this blend of spices in an omelet.
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Mickey and T's recipes.