in India, tandoori chicken is cooked in a tandoor (clay) oven, alternatively it can be cooked under a preheated hot broiler)
8 chicken drumstick, skinned
1 cup
yogurt
2 tsp
thinly chopped fresh ginger
2
tsp crushed fresh garlic
1
tsp chili powder
2
tsp ground cumin
2
tsp coriander powder
salt to taste
½ tsp
red food coloring
1
tbsp tamarind paste
1
cup water
½ cup
vegetable oil
lettuce leaves
To garnish:
onion rings, tomatoes, lemon wedges
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Using a sharp knife, make 2-3 slashes in each piece of chicken.
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Place the yogurt in a large bowl. Add the ginger, garlic, chili powder, cumin, coriander powder, salt and red food coloring and blend together until well mixed.
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Add the chicken to the yogurt - spice mixture and mix to coat well.
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Cover and let the chicken marinate in refrigerator for a minimum of 3 hours.
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Mix the tamarind paste with the water in a separate bowl and fold into the mixture.
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Toss the chicken pieces in the mixture again, cover and let marinate for additional 3 hours.
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Preheat the broiler to the medium.
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Transfer the chicken pieces to a heatproof dish and brush with vegetable oil
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Cook under the preheated broiler for 30-35 minutes, turning the pieces occasionally and basting with any remaining oil, until the meat is tender and cooked through.
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Arrange the chicken on a bed of lettuce, garnish with onion rings, sliced tomatoes and lemon wedges and serve with naan.
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