Friday, September 12, 2008

Chicken Tandoori


Chicken(leg pieces) - 8
Plain yogurt - 6-7 tablespoon
Fresh lemon juice - 2 tablespoons
Minced garlic - 2 tablespoon
Minced ginger - 1 tablespoon
Green chilli paste - 1 tablespoon
Ground cumin - 1 tablespoon
Ground coriander - 1 teaspoon
Fenugreek leaves pd (Kasoori methi) - 1 tablespoon
Turmeric pd - 1/2 teaspoon
Cayenne pepper - 1/2 teaspoon
Paprika(kashmiri red chilli pd) - 1 teaspoon
Garam masala pd - 1/2 teaspoon
fresh-ground black pepper - 1/4 teaspoon
Chaat masala pd - 1 teaspoon
Salt(to taste)
Oil(for brushing)

1. Remove skin and wash chicken.
2. Prick the flesh of the chicken all over with a fork. Then using a sharp knife, make incisions.
3. In a small bowl mix 1/2 tsp of paprika, 1/2 tsp kasoori methi, turmeric pd, green chilli paste,salt and lemon juice.
4. Apply this marinade on the cuts then all over it.Keep it aside for half an hour.
5. In a bowl, combine the yogurt, lemon juice, garlic, ginger, cumin pd, ground coriander, cayenne pepper, paprika, black pepper, garam masala, kasoori methi and salt. Stir until well-mixed.
6. Then take the marinated chicken and dip pieces one by one in the mixture and rub into the flesh (turning the chicken several times) and refrigerate for three to four hours.
7. Preheat the oven to 450 degrees fahrenheit. Place the chicken in a roasting pan, brush with oil lightly and cook 25-30 minutes.
8. Sprinkle chaat masala powder, cilantro and serve with onion rings.
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