Tandoori Chicken Recipe

Tandoori Chicken Tandoori chicken is highly popular Indian and South Asian dish consisting of roasted chicken, yogurt, and spices. The chicken is marinated in Yoghurt and seasoned with tandoori masala. It is moderately piquant in India, but the heat is reduced in most Western nations. Cayenne pepper, red chili powder or kashmiri red chili powder is used to give it a fiery red hue in the original version. A higher amount of turmeric produces an orange color. In milder versions, both red and yellow food coloring are used to achieve the color. It is traditionally cooked at high temperatures in a tandoor (clay oven).

Good for serving: 3 persons Ingredients: 6 pcs. Chicken  6 tbsp Yogurt  2 tbsp ginger and garlic paste  salt to taste  1 tsp pepper  2 tsp chilli powder  1 tsp dried fenugreek leaves crushed  1 tbsp garam masala  2 tbsp cumin powder  1 tbsp coriander powder  1/2 tsp turmeric powder  1 tsp red food colouring (diluted in water) 2 lime juices.  2 tbsp oil

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Tandoori Chicken Cooking Instruction: Mix the spices, colouring, lemon juice and garlic and ginger up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade.  Score the flesh of the chicken and marinate in the marinade for 2-24 hours. Preheat the oven to it’s highest heat for at least 20 minutes.  Shake off excess marinade and place chicken pieces on a wire rack in the oven.  Cook for 20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer, if the juices run clear it’s cooked. Serve with a wedge of lemon.

Author : phils

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