Wednesday, February 13, 2013

Tandoori Chicken

Ingredients

Chicken
3 – 3 ½ lbs (whole)
Coriander
To tase
Green Chillies
4 – 5
Cumin Seeds
2 tbsp (roasted and crushed)
Ginger
2 tbsp (grated)
Garlic Cloves
4 (crushed)
Salt
1 tsp
Red Chillies
2 tbsp
Turmeric Powder
¼ tbsp
Whole Spice
1 tsp
Red Food Color
As needed
Lemon Juice
2 lemons
Yogurt
1 cup
Onion
1 (finely chopped)
Oil
2 tbsp

Method

Mix cumin, garlic, salt, red chillies, turmeric, whole spice and yogurt in a bowl. Marinade the chicken in this mixture for about half an hour to one hour. Heat oil and add chicken, add green chillies, food color, onion and ginger. Cover with the lid until done. When cooked, garnish with coriander and whole lemons. Just before serving, pour lemon juice over the chicken. Serve with rice.



- Increase all the spices by ¼ or ½ and marinade for a longer period to make it more flavorful. If you want, smoke up a small coal and set in the centre of the dish, covering with a lid for 5 minutes. It'll add a barbecued flavor.

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