TANDOORI CHICKEN
Number of Servings: 6
10 pieces of chicken (drumsticks and/or breast with skin removed)
1 cup plain yoghurt
Spices:
1 tablespoon melted butter
1 tablespoon lemon juice
1 tablespoon red chilli powder (adjust according to preference)
1 tablespoon coriander powder
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon cumin powder
½ tablespoon mustard
½ tablespoon Garam Masala powder
Optional Spices:
few pods of cardamom
pinch of saffron
Salt to taste
Mix all spices with yogurt and butter to make marinating sauce.
Prick the chicken and apply the sauce. Cover chicken and marinate overnight inside a refrigerator (at least 4 hrs).
Grill the chicken in regular way. (For better result, apply melted butter to the chicken just before you grill.)
Cook chicken until brownish (or way you prefer)
Serve sliced onion (ring) and lemon wedges with the tandoori chicken. Also, serve. Lemon juice can be sprinkled on the cooked chicken to add zesty flavor.
Tandoori Chicken is also spelled as Tanduri chicken or Tandori Chicken.
Original Recipe from: http://www.food-india.com/recipe/R051_R75/R059.htm
4 out of 5
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