Tandoori Chicken


4 chicken legs, thighs and drumsticks attached
1 tblsp lemon juice
1.5 tblsp ground coriander
1 tblsp paprika
1 tblsp ground cumin
1 ts salt
1.25 cup plain yogurt
1 tblsp grated ginger
1 ts garlic paste
0.25 cup ghee or vegetable oil

Remove all skin. Put the pieces in a shallow bowl . Brush the chicken with lemon juicet. Mix coriander paprika, cumin and salt in cup. Sprinkle the mixture over the chicken, try to coat evenly. Mix yogurt, ginger and garlic in a small bowl. Pour yogurt mixture over chicken and turn pieces to coat properly. Coat and marinate in refrigerator for about 4 to 6 hours. Turn pieces occacionally. Leave the chicken in the marinade, still covered, at room temprature for one hour before cooking. Heat oven to 260 C. Remove chicken from the bowl and shake off as much as marinade as possible. Put the pieces in a single layer in a greased shallow baking pan. Brush with 2 tablespoons of ghee. Bake for 12 minutes. Turn pieces over, brush with remaining 2 tablespoons. Continue baking until chicken is cooked through and tender. About 15 minutes more.

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