During our trip to India, we fell in love with all of the exotic flavors of the food. We were determined to try and cook more Indian cuisine after we returned, so we picked up a cookbook from the local bookstore called India with Passion by Manju Malhi. We decided to give Murgh Tandoori (Tandoori Chicken) and Begun Bahja (Fried Eggplant) our best effort. As always, we take our own little twist on recipes based upon available ingredients or personal preferences. We were completely pleased with the result.
Tandoori Chicken
Ingredients
- 1 6 to 8 lb Whole Chicken
- 8 tbsp. Plain Yogurt
- 2 tsp Garam Marsala
- 8 tbsp Light Cream
- 4 tbsp Medium-Hot Paprika
- 1 tsp Hot Chili Powder
- 1 tsp Medium Chili Powder
- 2 tsp Ground Cumin
- 4 tbsp Fresh Lemon Juice
- 4 tbsp Vegetable Oil
- 2 tsp Salt
- 1 tsp Turmeric
- 2 tbsp Tomato Sauce
- 8 Garlic Cloves – minced
- 4 tsp Peeled and Finely Grated Ginger
Instructions
Prick the chicken all over using a fork and cut a few 1-inch long slits into the skin. Mix the remaining ingredients in a bowl and whisk to a smooth paste to create the marinade. Generously cover the skin of the chicken with the marinade, cover, and refrigerate for 8 hours or overnight. Reserve some of the marinade for basting.
Preheat the oven to 350 degrees Fahrenheit. Place the chicken in a roasting pan, cover with foil, and roast in the center of the oven for about 20 minutes per pound. Halfway through cooking, uncover and baste with a little of the reserved marinade. Remove from the oven and let stand for at least 15 to 20 minutes before carving.
Fried Eggplant
Ingredients
- 1 Medium Eggplant
- 1 tsp Salt
- 1/2 tsp Turmeric
- 3 tbsp Vegetable Oil
Instructions
Remove the stems form he eggplant and cut lengthwise into four strips and then cut the strips in half for a total of eight pieces. Rub the cut surfaces of the each piece with salt and turmeric and set aside for 30 minutes. Heat the oil in a frying pan on low to medium heat and fry the eggplant until golden brown, approximately 5 minutes per side.
