Serves: 5
This month's issue of Bon Appétit magazine has four turkey recipes that look really good. 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.
My marinade was made with about a cup of plain yogurt, a tiny piece of fresh 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 teaspoon of chili powder, and a little black pepper. All the ingredients were pureed in a blender and put in an oven bag. After rubbing the chicken inside and out with salt, I tossed in a couple of cardamom pods, a clove of garlic, a chopped shallot, some cumin seeds, and a stalk of celery. The chicken was then placed in the bag with the marinade and refrigerated overnight. It probably took about an hour and a half to roast it in the Sun Oven the next day, and the back yard smelled like an Indian restaurant. After straining the cooking liquid and removing the top layer of fat I simmered it on the stove in a small pot for about 20 minutes. I served it with rice, and it wasn't at all bad.
This Solar Tandoori Chicken in a Bag recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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