* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken tandoori (indian grilled chicken)
 Categories: Chicken, India, Curries
      Yield: 6 Servings
 
     16 oz Plain yogurt
    1/4 c  Lime juice
      2 cl Garlic, finely
           Chopped or pressed
      2 ts Salt
    1/4 ts Turmeric
    1/2 ts Coriander
      1 ts Ground cumin
  1 1/2 ts Ground ginger
    1/8 ts Cayenne pepper
           (optional)
      3    Whole chicken breasts,
           Split
      1 lg Onion, finely chopped
      1 lg Green pepper,
           Finely chopped
 
  In large bowl, combine:
  
  Yogurt            coriander Lime juice cumin Garlic ginger Salt
  cayenne pepper Turmeric
  
  Stir to mix.  Add chicken pieces and toss to coat. Cover mixture and
  chicken with peppers and onions. Cover. Chill overnight (or longer).
  
  Prepare hot coals or preheat oven broiler for 10 minutes. Turn and
  cook until done, approximately 15 to 20 minutes. Baste with marinade
  throughout cooking. WALT
  
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Classic indian curry powder
 Categories: Spice mix
      Yield: 1 Cup
 
      6    Dried New Mexico chilies OR
      4 sm Hot dried red chilies
           -such as piquins
           -seeds and stems removed
    1/4 c  Cumin seeds
    1/4 c  Coriander seeds
      2 tb Black peppercorns
      1 tb Black mustard seeds
      1 ts Cardamon seeds
      1 ts Cloves
      1 ts Fenugreek seeds
      1 tb Turmeric
      1 tb Dried powdered curry leaves
 
  Preheat oven to 250øF. Place the chilies, cumin, coriander,
  peppercorns, mustard seeds, cardamon, cloves, and fenugreek in a
  baking pan and place in the oven. roast for 15 minutes, taking care
  that none of the spices burn. Grind roasted spices in a spice mill to
  a fine powder. Mix the ground spices with the turmeric and curry
  leaves and seal in an airtight container.
  
 
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... Sincerely yours Gigi
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