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5. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room
temperature. The chicken is now ready to be either roasted in the oven or broiled over an
electric or charcoal grill.
To Roast in the Oven:
Start heating the oven to 500°- 550°F. Take the chickens out of the marinade. Brush them with
ghee,and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the
pan in the middle level of the oven, and roast for 25-30 minutes, or until the meat is cooked
through. There is no need to baste while the chicken pieces are roasting, because the enclosed
environment keeps the chickens from drying excessively.
To Broil Indoors:
Preheat the broiler. Brush the grill with a little oil to prevent the meat's sticking. Place
the chicken pieces, slashed side up, on the grill, and brush the slashed side with ghee.Cook 2
to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10
minutes, or until the chicken pieces are cooked through. Brush often with gheeduring cooking.
To Grill Outdoors:
Fire the coal well in advance (about 1 1/2 hours before you are ready to begin cooking), so
that a white ash forms over the surface of the coal. This is when the coal is at its hottest.
Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the
chicken pieces, slashed side up, over the grill and brush them with ghee.Let chicken cook
without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue
to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time
for broiling and grilling usually varies widely. Much depends upon the intensity of the heat
and its distance from the chicken. The point to remember is that the chicken pieces have been
marinating in a very strong tenderizing solution for two days and therefore will cook much
faster than standard broiled or barbecued chicken.
Serve the chicken immediately, lightly brushed with ghee or oil and accompanied by Roasted
Classic Indian Cooking
William Morrow and Company, Inc.
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