Chicken Tandoori #2 Recipe
Recipe
Ingredients
3 1/2 lb chicken pieces
1 medium onion, minced
3 cloves garlic chopped
1 tsp fresh chopped ginger
10 oz natural yoghurt
1 lemon rind & juice
2 tbsp vinegar
1 tsp paprika
2 tsp garam masala
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp red food colouring
Recipe
Preparation
Skin chicken pieces, score with sharp knife. In non-metallic bowl,mix
all ingredients. Marinate chicken in mixture overnight, turning to
marinate evenly. Cook on brazier bbq so that flames have direct
contact with chicken (ie not on a hot-plate), or in a vertical grill
on maximum heat. The object here is to emulate the tandoor as much as
possible in cooking with intense, dry heat.
Serve with rice, naan, lettuce, onion rings, cucumber slices and lemon
wedges.
I personally add ground mint and ground very hot chilli powder the
above marinade. I probably don't want to know what the original red
coloured powder is in the tandoori powder I buy from Indian spice
merchants, but it adds to the authenticity. I now mainly use a powder
tandoori marinate from Keens. It is cheap, easy and authentic. Have
fun.
Servings:
6
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Chicken Tandoori #2 Recipe from the Recipes-4U Cookbook
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