Spicy Tandoori Chicken Recipe
Tandoori chicken is a an indian preparation of chicken cooked with a medley of spices. Flavored with red chilies, garlic, ginger, lemon juice, ground cumin and coriander along with others, the tandoori chicken is marinated with the spices and yogurt with vinegar. roasted in the oven, it can be served with rice along with a salad. Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
2 fresh red chillies, seeded
1 onion
2 cloves garlic, crushed
2 teaspoons crushed ginger
2 tablespoons lemon juice
2 teaspoons ground cumin
1/2 teaspoon black pepper
3 teaspoons ground coriander
2 whole cloves
1/4 teaspoon cinnamon
1 bay leaf
1/2 teaspoon turmeric
1/2 teaspoon nutmeg
2 teaspoons paprika
6 chicken thighs, skin removed
1 tablespoon vinegar
200 g low-fat yoghurt
Directions
1.
Puree chillies, onion, garlic, ginger and lemon juice until smooth.
2.
Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg and paprika in a small bowl.
3.
Heat for 2-3 minutes on HIGH.
Remove bay leaf and cloves.
4.
Combine chilli mixture and spices together.
Spread over chicken.
5.
Sprinkle with vinegar and pour over yoghurt.
Cover and marinate overnight, stirring occasionally.
6.
Preheat oven 200°C.
7.
Place on Low Rack, cook for 20-25 minutes on HIGH MIX/ROAST 200°C.
Baste with remaining marinade during cooking.
8.
Serve with boiled rice.
Puree chillies, onion, garlic, ginger and lemon juice until smooth.
2.
Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg and paprika in a small bowl.
3.
Heat for 2-3 minutes on HIGH.
Remove bay leaf and cloves.
4.
Combine chilli mixture and spices together.
Spread over chicken.
5.
Sprinkle with vinegar and pour over yoghurt.
Cover and marinate overnight, stirring occasionally.
6.
Preheat oven 200°C.
7.
Place on Low Rack, cook for 20-25 minutes on HIGH MIX/ROAST 200°C.
Baste with remaining marinade during cooking.
8.
Serve with boiled rice.
