TAMIL CHICKEN TANDOORI
Indian Chicken Tandoori Recipe has many versions. Most common is the red, soft tandoor, slightly darkened on the edges. Tandoori chicken is an excellent side dish for rice, snacks, naan, chappatis, paratas. Tandoori chicken can also be served with bread, noodles, fried rice and white rice, sambar rice, lime rice and tomato rice.
It is strictly a north Indian dish which has found its way to all parts of India. It is served in most north Indian style eating places in the south.
INGREDIENTS (Serves 4)
Ingredient |
Measurement
|
| Chicken |
3 lbs |
| Ground Black Pepper |
2 tsp |
| Plain yogurt |
3 tbsp |
| Jalapeno or Serrano chille peppers seeded and minced |
2(small) |
| Chilli Powder |
1 tsp |
| Turmeric Powder |
1/4 tsp |
| Coriander Powder |
1 tsp |
| Ginger/Garlic |
1 tsp |
| Cumin Powder |
1 tsp |
| Cinnamon Powder |
1/4 tsp |
| Cloves Powder |
1/4 tsp |
| Oil |
2 tbsp |
| Salt |
1 tbsp |
CHICKEN TANDOORI
STEP BY STEP METHOD
Steps |
Method |
| 1 |
Stir together first 12 ingredients and 1 tablespoon vegetable oil in a large bowl until blended |
| 2 |
Remove skin from the chicken. Cut the chicken into legs, thighs and breast pieces and cut deep slits into them. |
| 3 |
Rub spice mixture thoroughly into the chicken slits.
|
| 4 |
Place in a large bowl and chill for 8 hours. |
| 5 |
Drizzle remaining 1 tablespoon oil in a large roasting pan and arrange the pieces in a single layer |
| 6 |
Bake at 450 for 35 minutes or until done. |
| 7 |
Serve it hot with any food or just as a snack |
|
|
Enjoy other Indian Recipes.
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