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Chicken Tandoori Sweet Butterfly13414 524106chicken breast0.91 kgyogurt2 cupsgaram masala1 tablespooncoriander powder2 teaspoonschili powder2 teaspoonsjuice of 1 lemon1 garlic4 clovesgrated ginger3 tablespoonsred food colouringground cardamom2 tablespoonscinnamon1 cumin2 tablespoonswhole cloves1 teaspoonsblack peppercorns2 tablespoonsnutmeg1 teaspoondried coriander2 tablespoonsTrue1. Use a knife to make deep cuts on the surface of the chicken pieces. Place in a deep dish and set aside. 2.
To prepare the garam masala: mix, then toast all ingredients in a pan for 10 mn, transfer to a coffee/spice grinder and grind them into a powder. 3.
For the tandoori marinade, combine well all marinade ingredients in a small bowl. Mix until smooth adding salt according to taste. 4.
Pour the marinade over the chicken and make sure that all the chicken pieces are well coated. Refrigerate at least 2 hours (the longer the better). 5.
Transfer the chicken pieces an their marinade to a baking dish. Cook in the oven while turning them every once in a while and basting with the remaining marinade. Cook for around 20 mn or until both sides are done. 6.
Serve on a plate and squeeze some lemon juice over.
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Chicken Tandoori
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ingredients |
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0.91
kg
chicken breast,
or drumsticks or thighs, cleaned and skin removed
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For the tandoori marinade:
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2
cups
yogurt,
plain
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1
tablespoon
garam masala
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2
teaspoons
coriander powder
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2
teaspoons
chili powder
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1
juice of 1 lemon
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4
cloves
garlic,
crushed
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3
tablespoons
grated ginger
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red food colouring
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For the garam massala mixture: (makes 0.5 cup)
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2
tablespoons
ground cardamom,
seeds
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1
cinnamon,
stick, broken up
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2
tablespoons
cumin,
seeds
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1
teaspoons
whole cloves
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2
tablespoons
black peppercorns
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1
teaspoon
nutmeg,
grated
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2
tablespoons
dried coriander,
seeds
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Special equipment: an electric coffee/ spice grinder
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1. Use a knife to make deep cuts on the surface of the chicken pieces. Place in a deep dish and set aside. 2.
To prepare the garam masala: mix, then toast all ingredients in a pan for 10 mn, transfer to a coffee/spice grinder and grind them into a powder. 3.
For the tandoori marinade, combine well all marinade ingredients in a small bowl. Mix until smooth adding salt according to taste. 4.
Pour the marinade over the chicken and make sure that all the chicken pieces are well coated. Refrigerate at least 2 hours (the longer the better). 5.
Transfer the chicken pieces an their marinade to a baking dish. Cook in the oven while turning them every once in a while and basting with the remaining marinade. Cook for around 20 mn or until both sides are done. 6.
Serve on a plate and squeeze some lemon juice over.
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the chicken can be cooked on a grill or on a wire rack in the oven.
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The following ingredients were not included in the calculation of the nutrition facts of this recipe:
- red food colouring
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Number of servings:
4
Amount per serving
Calories:
524
Total fat (g):
27
Saturated fat (g):
9
Cholesterol (mg):
161
Carbohydrates (g):
17
Protein (g):
54
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