Tandoori Chicken Recipe
Tandoori Chicken Ingredients:
1 pint of live natural yogurt
1 Tablespoon Cumin powder
1 Tablespoon Garam Massala
1 Teaspoon Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon Chilli Powder
Juice 1 lemon
8 cloves garlic - crushed
1 inch grated ginger
Red food colour
4 pieces of skinless chicken on the bone
1 Lemon
Method:
Mix the spices, colour, lemon juice and garlic and ginger up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Score the flesh of the chicken and marinate in the marinade for 2-60 hours. Preheat the oven to it's highest heat for at least 20 minutes. Shake off excess marinade and place chicken pieces on a wire rack in the oven. Cook for 20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer, if the juices run clear it's cooked, serve with a wedge of lemon.
1 pint of live natural yogurt
1 Tablespoon Cumin powder
1 Tablespoon Garam Massala
1 Teaspoon Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon Chilli Powder
Juice 1 lemon
8 cloves garlic - crushed
1 inch grated ginger
Red food colour
4 pieces of skinless chicken on the bone
1 Lemon
Method:
Mix the spices, colour, lemon juice and garlic and ginger up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Score the flesh of the chicken and marinate in the marinade for 2-60 hours. Preheat the oven to it's highest heat for at least 20 minutes. Shake off excess marinade and place chicken pieces on a wire rack in the oven. Cook for 20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer, if the juices run clear it's cooked, serve with a wedge of lemon.
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