Roast Chicken with Spiced Yogurt

First made 9/27-85.  In the cookbook, I wrote "Yum!  Delicious.  Very easy to make - trick is to think of it a day early.
Also called Tandoori Murghi
Notes from Betty Crocker International Cookbook: A tandoor is a clay oven with a live coal or wood fire.  Archeologists have found evidence suggesting that the tandoori method of cooking may have developed by the ancient civilization that thrived along the Indus River valley nearly four thousand years ago.  Today tandoori cooking is popular thoughout Pakistan and India, and is rapidly gaining fans in Europe and America.  You need no special oven or coals to prepare our version of tandoori murghi.  From the 1980 edition.
8-10 Servings

3-4 lb broiler-fryer chicken
1/2 tsp water
1/4 tsp dry mustard
1 cup unflavored yogurt
1/4 cup lemon juice
1 clove garlic, chopped
1 1/2 tsp salt
1/2 tsp ground cardamom
1/4 tsp ground ginger
1/4 tsp ground cumin
1/4 tsp crushed red peppers
1/4 tsp pepper
1/4 cup water

Place chicken in large glass or plastic bowl.  Mix 1/2 tsp water and the mustard in 1 quart bowl; stir in yogurt, lemon juice, garlic, salt, cardamom, ginger, cumin, red peppers, and pepper.  Pour over chicken; turn to coat well with marinade.  Cover and refrigerate 12 - 24 hours.
Place chicken on rack in shallow roasting pan, reserving marinade.  Roast uncovered in 375 deg. oven, spooning reserved marinade over chicken during last 30 minutes of roasting, until thickest pieces are done, 1 3/4 - 2 1/4 hours.  (Place a tent of aluminum foil loosely over chicken during last 30 minutes to prevent excessive browning.)  Remove chicken from pan; stir in 1/4 cup water.  Heat just until hot.  Serve with chicken.

I always like to make Fried Indian Rice to go with this.

Fish in Cream Sauce with Mushrooms

Fish in Cream Sauce with Mushrooms

I made this first on 4/16-90.  We used fresh flounder and Lake Niagara wine.  It was delicious.
8 servings.
8 oz mushrooms, diced
2 green onions, finely chopped
2 Tbl butter
2 lbs fish fillets, cut into serving pieces
3/4 cup dry white wine
1 Tbl lemon juice
2 Tbl butter
2 Tbl flour
1/2 c whipping cream
1 tsp salt
1/4 tsp white pepper
1/4 c shredded Swiss cheese

Cook and stir mushrooms and green onions in 2 Tbl butter in 10-inch skillet until mushrooms are tender, about 3 minutes; remove from skillet.  Place fish in skillet; add wine, lemon juice, and just enough water to cover fish.  Heat to boiling; reduce heat.  Cover and simmer until fish flakes easily with fork, 4-5 minutes.  Remove fish with slotted spoon to platter; keep warm.

Heat liquid in skillet to boiling; boil until reduced to 1 cup, 7 or 8 minutes.  Pour liquid into measuring cup; reserve.  Heat 2 Tbl butter in skillet until melted; stir in flour.  Cook and stir 1 minute; remove from heat.  Stir in reserved liquid and the whipping cream.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in mushrooms, green onions, salt and pepper.  Drain excess liquid from fish.  Spoon sauce over fish; sprinkle with cheese.  Set oven control to broil and/or 550 degrees.  Broil fish 2-3 inches from heat just until cheese is melted, 2-3 minutes.
Recipe is from Betty Crocker International Cookbook, copyright 1980