Tandoori Chicken Recipe
Ingredients
1 five to six pound roasting chicken or capon
2 cups yoghurt
1 clove garlic, minced
2 teaspoons coriander
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon cardamom
1/2 teaspoon ginger
1/2 teaspoon cumin
1/3 cup cider vinegar
2 tablespoons fresh lime or lemon juice
4 teaspoons salt
Salad oil
Directions
Wash the chicken and place it in a close-fitting bowl.
Combine the yoghurt, garlic, spices, vinegar, lime juice and salt.
Mix well and pour over the chicken.
Turn to coat well with the marinade.
Place in the refrigerator and marinate at least twelve hours, or overnight preheat the oven to 325 degrees.
Remove the chicken from the mixture and place it on a rack in a shallow baking pan or roaster.
Bake until tender, about three and one-half hours.
Baste with the marinade for just one and one half hours of the cooking time.
Baste with salad oil as often as the chicken looks dry, about three times, during the remaining
Combine the yoghurt, garlic, spices, vinegar, lime juice and salt.
Mix well and pour over the chicken.
Turn to coat well with the marinade.
Place in the refrigerator and marinate at least twelve hours, or overnight preheat the oven to 325 degrees.
Remove the chicken from the mixture and place it on a rack in a shallow baking pan or roaster.
Bake until tender, about three and one-half hours.
Baste with the marinade for just one and one half hours of the cooking time.
Baste with salad oil as often as the chicken looks dry, about three times, during the remaining
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