Tandoori Chicken Recipe
Ingredients
| Root ginger | 2 Inch, peeled | |
| Garlic | 4 Clove (5gm), peeled | |
| Cumin seed | 1 Teaspoon | |
| Cayenne pepper | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Plain yoghurt | 1 Cup (16 tbs) | |
| Chicken | 1 Pound, cut into pieces | |
| Vegetable oil | 2 Tablespoon | |
| Turmeric | 1/2 Teaspoon |
Directions
Combine grated ginger, garlic, cumin seed, cayenne pepper, salt, and yoghurt.
Put the chicken pieces in a foil-lined baking pan, pour over the yoghurt mixture, and use your hands to coat the meat completely.
Leave the chicken to marinate for at least 2 hours, or preferably overnight.
Heat the oven to 350°F.
Dribble the oil over the chicken in the baking pan, and sprinkle the chicken with turmeric.
Place the pan in the oven and bake for about 1 hour, basting frequendy with the oil and yoghurt marinade at the bottom of the pan.
Serve with hot pita bread and Lemon Lentils.
Put the chicken pieces in a foil-lined baking pan, pour over the yoghurt mixture, and use your hands to coat the meat completely.
Leave the chicken to marinate for at least 2 hours, or preferably overnight.
Heat the oven to 350°F.
Dribble the oil over the chicken in the baking pan, and sprinkle the chicken with turmeric.
Place the pan in the oven and bake for about 1 hour, basting frequendy with the oil and yoghurt marinade at the bottom of the pan.
Serve with hot pita bread and Lemon Lentils.
Chef
