Friday, May 2, 2008

Tandoori Chicken - Home style

Tandoori Chicken is a Punjabi dish dating back to the time of the Mughal Empire in Central and Southern Asia, it is still popular throughout that area.

This home made recipe needs no tandoor, no food colour. Absolutely healthy.

Needs preperation.

Serves: 2

  1. 2 1/2 cups of full plain yogurt
  2. 2 tbspns fresh lemon juice
  3. 4 tbspns crushed garlic
  4. 1 1/2 teaspoon salt
  5. 2 tspn coriander powder
  6. 1/2 teaspoon cumin powder
  7. 2 teaspoon black pepper
  8. 1 teaspoon paprika
  9. 1 teaspoon turmeric
  10. 8 chicken legs skinless

  1. In a blender, mix 1 1/2 cups of full plain yogurt, 2 tbspns fresh lemon juice, 4 tbspns crushed garlic, 1 1/2 teaspoon salt, 2 teaspoon coriander powder, 2 teaspoon black pepper, 1 teaspoon turmeric, 1 teaspoon paprika.
  2. Transfer to a large bowl.
  3. Soak the chicken legs in the mixture and toss to coat. Cover the bowl and leave in the fridge overnight.
  4. Place the marinated-covered chicken in the oven. Do not wash away the marinate from the chicken but discard any left the the bowl.
  5. Bake the chicken for 1 hour at 450 degree Fahrenheit. Toss sides after every 10 minutes.

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