Chicken Tandoori Recipe
Ingredients
| Plain yogurt | 1 Cup (16 tbs) | |
| Lime juice | 3 Tablespoon | |
| 1 1/2 teaspoons grated fresh gimgerroot | ||
| Ground coriander | 1 1/2 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| 1/2 teaspoon ground anise seeds | ||
| Cayenne pepper | 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Chicken | 3 Pound, cut into pieces | |
| Melted butter | 1/3 Cup (16 tbs) | |
| Lime wedges | ||
Directions
1. Combine all ingredients, with the exception of the chicken, butter, and lime wedges and mix well. Put the chicken in a bowl and pour the yogurt mixture over all. Marinate in the refrigerator for 24 hours, turning often.
2. Preheat the oven to 375 degrees.
3. Put the chicken pieces on a rack in a shallow roasting pan and bake for 45 to 60 minutes, or until done, basting three times with the melted butter during the cooking.
2. Preheat the oven to 375 degrees.
3. Put the chicken pieces on a rack in a shallow roasting pan and bake for 45 to 60 minutes, or until done, basting three times with the melted butter during the cooking.
Chef
