Of course four whole turkeys are about three and a half more than the two of us consume in a year so I’ve made some compromises. When I made the Asian spice inspired cider-brined poultry, I trim rear on the ingredients and used turkey thighs.
For this recipe I wanted to take a stab halogen the direction for Tandoori turkey, but after a person inspection of the ingredient chronicle, which included leastways 14 different spices that needed to be cooked and then ground, I opted to wing it with the Garam Masala powder I had in the spice container.
Besides, it was largely the technique of marinating the craniate in associate oven bag and using like bag, marinade and all, to roast it in, that intrigued me.
This time I in use a whole chicken and a pile of improvising.
My marinade was made with about a cup of plain yoghurt, a teensy piece of hot ginger, a couple tablespoons of lemon juice, a few cloves of chopped garlic, 1 tablespoon of paprika, two tablespoons of Garam Masala, 1/2 a spoon of chili earth, and a little black pepper. All the ingredients were puréed within a blender and put in an oven bag.
After rubbing the chicken inside and out with salt, I tossed in a couple of cardamon pods, a clove of garlic, a chopped shallot, some cumin seeds, and a stalk of celery. The chicken was past placed in the bag near the marinade and refrigerated over night.
It probably took about an hour and a half to roast it within the sun oven the next day, and the back yard smelled like an Indian restaurant. After straining the cooking liquid and removing the top sheet of fat I simmered it on the range in a bitty pot for about 20 minutes.
I served it with rice, and it wasn’t at all bad, good enough to make again. ;-)
More recipes on : Akwa
