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Chicken Tandoori
CHICKEN TANDOORI
8 ounces plain yogurt
2 teaspoons ground coriander
1 teaspoons ground cumin
1 teaspoon salt
Dash pepper
Dash red pepper (cayenne) or to
taste
1 to 2 tablespoons vinegar
1 egg yolk
1 small broiler-fryer, cut up (or
enough chicken pieces to satisfy
2 appetites)
Combine yogurt, coriander, cumin, salt,
pepper, red pepper, vinegar and egg yolk
for marinade. Marinating chicken down to
the bone is essential. To help this process,
chicken should be skinned and cuts made
in thick meat areas. Add chicken to mari-
nade mixture and be sure they are covered
with marinade completely. Marinate in
refrigerator for 3 to 4 days. Bake chicken
in 350-degree oven for an hour, basting
with marinade, until tender. Serves 2.
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# Chicken Tandoori
*Serves 2*
## Ingredients
- 8 oz plain yogurt
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- Dash pepper
- Dash red pepper (cayenne), or to taste
- 1 to 2 Tbsp vinegar
- 1 egg yolk
- 1 small broiler-fryer, cut up (or enough chicken pieces to satisfy 2 appetites)
## Instructions
1. Combine yogurt, coriander, cumin, salt, pepper, red pepper, vinegar, and egg yolk to make the marinade.
2. Skin the chicken and make cuts in the thick meat areas to help the marinade penetrate to the bone.
3. Add chicken to the marinade mixture and be sure the pieces are covered with marinade completely.
4. Marinate in the refrigerator for 3 to 4 days.
5. Bake chicken in a 350°F oven for an hour, basting with marinade, until tender. -
West Claims Chili Native Soup
West claims chili native soup
1 medium white onion, chopped
1 ripe tomato
1 clove garlic, minced
1 (8-ounce) can green chili salsa (sauce)
1 (8-ounce) can green chili peppers, seeded, diced
1 teaspoon dried leaf oregano
1 teaspoon Tabasco pepper sauce (yes, one
teaspoon)
1 tablespoon hot chili powder (if varying
strengths of chili powder aren't available, use 2
tablespoons of most common chili powder to
substitute for this and the next two ingredients)
1 tablespoon medium strength chili powder
1 heaping tablespoon mild chili powder
½ to 1 teaspoon salt
In separate skillets, cook pork and beef 10 minutes.
Add ½ teaspoon cumin to each skillet. In a 6-quart
saucepot, combine celery, onion, tomato, garlic, chili
salsa, chili peppers, oregano and Tabasco sauce. Combine
chili powders in a small bowl; add a small amount of
water to form a paste; add to saucepot, mix well. Cook,
covered, 20 minutes, stirring occasionally. Drain juice
from meat, reserving ¼ cup; add meat and
reserved meat juice to chili mixture. Cook, stirring fre-
quently, 1 to 1½ hours, or until meat is tender. Before
serving, add salt to taste. Yields 4 to 6 servings.
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# West Claims Chili Native Soup
*Yields 4 to 6 servings*
## Ingredients
- 1 medium white onion, chopped
- 1 ripe tomato
- 1 clove garlic, minced
- 1 (8-oz) can green chili salsa (sauce)
- 1 (8-oz) can green chili peppers, seeded, diced
- 1 tsp dried leaf oregano
- 1 tsp Tabasco pepper sauce
- 1 Tbsp hot chili powder*
- 1 Tbsp medium strength chili powder*
- 1 heaping Tbsp mild chili powder*
- 1/2 to 1 tsp salt
- 1/2 tsp cumin (for pork skillet)
- 1/2 tsp cumin (for beef skillet)
*If varying strengths of chili powder are not available, substitute 2 Tbsp of standard chili powder for all three chili powder ingredients.
## Instructions
1. In separate skillets, cook pork and beef for 10 minutes. Add 1/2 tsp cumin to each skillet.
2. In a 6-quart saucepot, combine celery, onion, tomato, garlic, chili salsa, chili peppers, oregano, and Tabasco sauce.
3. Combine chili powders in a small bowl; add a small amount of water to form a paste. Add paste to saucepot and mix well.
4. Cook, covered, for 20 minutes, stirring occasionally.
5. Drain juice from meat, reserving 1/4 cup. Add meat and reserved meat juice to chili mixture.
6. Cook, stirring frequently, 1 to 1 1/2 hours, or until meat is tender.
7. Before serving, add salt to taste.