t i f f a n y ' s   r e c i p e   b o x
       
         

RECIPES

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Aloo Gobi
Amazing Stuffing
Asian Eggplant
Basil-Lemon Pasta
Bean Burgers
Best Brownies
Biscuits
Blue Cheese Dressing
Broiled Lemon Garlic Chicken
Butter Cookies
Calzoni
Candy Sushi
Carrot Apple Cake
Ceviche and Margaritas
Chai-spiced Honey Bundt Cakes
Cheese Truffles
Chicken Broth
Chicken Marbella
Chickpea Burgers
Chipotle White Bean Salad
Citrus Chicken
Coconut Green Tea Rice Pudding
Coffee Crme Brle
Crumpets
Cumin Crisps
Daikon Pear Salad
Damian - unsorted
Easy Soup
Energy Cookies
Favourites Salad
Fireside Cocktail
Ginger Chocolate Shortbread
Guiness Stout Ginger Cake
Hoisin Ribs
Hot and Sour Soup
Jen's Perfect 3 lb Chicken
Jeremy's Favourite Tea Biscuits
Lemon Pancakes
Meatloaf-in-the-round
Menu: Roast Lamb/ Crispy Potatoes/ Chocolate Soup
Mexican Chicken Stew
Million Dollar Chicken
Mint Booze
Mung Bean Soup
Naan
Neen Gow
Olive Oil Lemon Cake
Oven BBQ Chicken
Penne with Asparagus and Lemon Cream Sauce
Pickles
Pomme Lyonnaise
Port Jelly
Potato and Broccoli Frittata
Quiche Bites
Rice
Risotto Milanese
Sara's Fried Tofu
Seafood Stew
Simplest Dressing
Soba Noodles
Spicy Orange Beef Stir-Fry
Spinach Strawberry Salad
Squash Soup
Stilton Shortbread
Tandoori
Tapioca Pudding
Theresa's Saag Paneer
Toasted Cheddar Sandwich
Tomato Olive Pasta
Tomato Salad
Truffles
Tffany
Unsorted
Veggie Sausage
Wonton Soup with Bok Choy

Tandoori

   


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- 550F. 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
Onions.

Classic Indian Cooking
Julie Sahni
William Morrow and Company, Inc.

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I keep this around for the cooking method descriptions