Tandoori Chicken Recipe
Ingredients
| 4 whole chicken legs, thighs attached (2 to 2 1/2 lbs. total) | ||
| 1 teaspoon each grated fresh ginger and ground allspice | ||
| Red pepper | 1/2 Teaspoon, crushed | |
| Garlic | 2 Clove (5gm), pressed | |
| Lemon juice | 1 Tablespoon | |
| Plain yogurt | ||
Directions
Rinse chicken and pat dry.
In a bowl, mash together ginger, allspice, red pepper, garlic, and lemon juice to make a paste.
Then lift skin of each chicken leg; spread 1 teaspoon paste over flesh of thigh and top of drumstick.
Brush any remaining paste evenly over skin.
Place chicken, skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning frequently, until meat near thighbone is no longer pink; cut to test (35 to 45 minutes).
Pass cold yogurt to spoon over chicken.
In a bowl, mash together ginger, allspice, red pepper, garlic, and lemon juice to make a paste.
Then lift skin of each chicken leg; spread 1 teaspoon paste over flesh of thigh and top of drumstick.
Brush any remaining paste evenly over skin.
Place chicken, skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning frequently, until meat near thighbone is no longer pink; cut to test (35 to 45 minutes).
Pass cold yogurt to spoon over chicken.
Chef
