Tandoori Chicken (Type II)

Ingredients:
  • 41b. chicken 
  • 1 1/2 tsp. salt 
  • 2 Tbsp. lemon juice 
  • 3 Tbsp. chopped coriander leaves 
  • 6 cloves garlic 
  • 2 x 2 inch ginger 
  • 8 cloves
  • 2 x 2 inch cinnamon
  • 2 cardamom
  • 3 hot green peppers
  • 1/2 tsp. turmeric
  • 1 cup yogurt {plain)
  • 3 tbsp. vegetable oil
Method:
  • Skin the chicken. Cut deep slits in all pieces. 
  • Mix salt with lemon juice and pour the mixture into the slits. 
  • Grind spices, coriander leaves, garlic, ginger, cloves, cinnamon, cardamom, hot green peppers and turmeric in a blender adding very little water into a smooth paste. 
  • Mix the paste with yogurt and vegetable oil in a wide-mouthed bowl.
  • Dip each chicken piece in the sauce press the mixture into the slits. 
  • Arrange the pieces in a baking tray and marinate in the refrigerator for 24 hours. 
  • Then bake them uncovered in a preheated oven at 350 degrees F. for 1/2 hour or until done.

Post a Comment